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.

EatingWell.com, June 2021

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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.
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