Not one, not two, but three cheeses make these low-carb cheesy zucchini tots live up to their name. Bake them in the oven or fry them in your air fryer for a crisp exterior and a gooey, melted center. Don't use pre-shredded cheese here; shred it fresh for the best and creamiest results. Serve with ketchup, marinara, ranch or your favorite dipping sauce., June 2021


Read the full recipe after the video.

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven or air fryer to 400°F. If baking, line a large rimmed baking sheet with parchment paper or a silicone liner.

  • Shred zucchini on the coarse side of a box grater. Place the shredded zucchini in a clean cotton towel (not terry cloth) and squeeze tightly to release excess liquid. Place in a large bowl. Shred provolone and fontina into the bowl, then grate Parmesan into the bowl. Add panko, flour, pepper and oregano; stir to combine. Add egg and stir to coat well.

  • Using your hands, lightly squeeze generous 1 1/2-tablespoon portions of the zucchini mixture to create 1-by-1 1/2-inch tots. You should have 28 tots.

  • If baking, place on the prepared baking sheet and lightly coat with cooking spray. Bake until lightly browned and crispy on top, about 20 minutes. If air-frying, coat the air-fryer basket and the tops of the tots with cooking spray. Air-fry until lightly browned and crispy on top, about 6 minutes.

  • Let the tots rest for 4 minutes before serving with your favorite sauce.

To make ahead

Shape tots (Steps 1-3) and freeze on a wax-paper-lined baking sheet; transfer to an airtight bag or container and freeze for up to 3 months. Bake or air-fry as directed without thawing.

Nutrition Facts

7 tots
166 calories; fat 8g; cholesterol 66mg; sodium 287mg; carbohydrates 15g; dietary fiber 1g; protein 10g; sugars 2g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 430IU; potassium 264mg.