Zucchini Tots

Zucchini Tots

Serves 4 40 minute prep time

A healthy snack alternative! If your pantry runneth over with zuccs, it’s time to turn to tots. We totally recommend using the overabundance of zucchini to make the top tots.


  • 3 cups zucchini, shredded
  • Salt, to taste
  • 1 tsp oil (grapeseed, olive or coconut)
  • 1/4 onion, finely diced
  • 1/4 tsp paprika
  • 2 Tbsp potato or corn starch
  • 1 cup almond meal (buy in bulk, or make your own by processing blanched almonds)
  • 1/2 Tbsp nutritional yeast or 1/4 cup vegan cheese (optional)


  • Preheat oven to 400F and line two sheet pans with parchment paper.

  • Lay the shredded zucchini onto a dry, clean tea towel. Sprinkle zucchini with salt, the salt helps draw out the excess moisture in the zucchini. Let sit for 10 minutes.

  • While zucchini is sitting, sauté onion in oil until translucent. Set aside.

  • Roll the tea towel and zucchini into a tight roll. Once rolled, apply pressure to get excess moisture from the zucchini.

  • Mix together the zucchini, onion, nutritional yeast, paprika, starch and ½ cup almond meal. Mix with hands until mixture is thick and moist. Add more almond meal as needed to get a consistency that will hold together – consistency will vary depending on zucchinis moisture content. Taste mixture and adjust seasoning as needed.

  • Roll about 1 tablespoon scoops into tight, oblong logs– like tiny jelly rolls. Or try out quenelles. Place on sheet pan, space far enough apart they are not touching.

  • Optional: Roll the zucchini tots in extra almond meal for an extra crunch. Lightly spray each tot with oil to help crisp in oven.

  • Bake for 10 minutes or until starting to brown. Flip and bake another 10 minutes or until golden brown all over.

  • Let cool a few minutes before removing from sheet pan.

  • Storage: Flash freeze cooked tots on a sheet pan. Once frozen store in an airtight container or freeze bag. To reheat, place on a lined sheet pan while still frozen and cook for 15-20 minutes or until crisp.