Keto Zucchini Tots

Keto zucchini tots instantly bring me back to the first time I had to whip up a low-carb appetizer for a party and I had no clue what to make so I looked at the lone zucchini in my fridge paired it with some cheese and herbs and hoped for the best and what came out of the oven that day was so crisp golden and cheesy that it disappeared within minutes and my friends still ask me about “those little green bites.”

Since then I’ve made them for quick snacks brunch spreads and even as a side dish for weeknight dinners and they’ve become a go-to for when I want something savory crunchy and keto-friendly without spending hours in the kitchen they’re packed with flavor easy to prep and a great way to sneak in more veggies especially for picky eaters.

Ingredients

Here’s what I toss together when making these golden keto zucchini tots:

• Zucchini – Grated and squeezed dry for a crisp tot with just the right moisture.
• Cheddar cheese – Adds that melty center and savory flavor.
• Parmesan cheese – Gives a salty cheesy kick and helps with browning.
• Egg – Binds everything together and gives structure.
• Almond flour – A low-carb alternative that adds texture and helps the tots hold their shape.
• Garlic powder – Adds a subtle savory note that enhances the zucchini.
• Onion powder – Rounds out the flavor with a touch of warmth.
• Salt and pepper – Brings out the best in all the other ingredients.
• Fresh parsley – For a pop of color and freshness.

Tools You’ll Need

• Box grater – To shred the zucchini quickly and evenly.
• Cheesecloth or clean towel – For squeezing out the excess moisture from the zucchini.
• Mixing bowl – For combining all the ingredients together.
• Baking sheet – I use this to bake the tots evenly until golden.
• Parchment paper – Helps prevent sticking and makes cleanup easier.
• Small cookie scoop or hands – To shape the mixture into perfect tot-sized bites.
• Oven – For that golden bake that makes them irresistible.

Instructions

Step 1:

I start by grating the zucchini then I place it in a clean towel and squeeze out as much liquid as I can this is super important or the tots won’t crisp properly.

Step 2:

Once dry I add the zucchini to a mixing bowl with cheddar parmesan egg almond flour garlic powder onion powder salt pepper and chopped parsley then I mix it all together until it’s well combined.

Step 3:

I preheat the oven to 400°F and line a baking sheet with parchment paper while the oven heats I use a small cookie scoop to form the mixture into tight little tot shapes and place them on the sheet.

Step 4:

I bake the tots for 20–25 minutes flipping halfway through so both sides get golden brown and crispy.

Step 5:

Once they’re out of the oven I let them cool slightly before serving with a dip or just as they are because they’re so flavorful on their own.

Tips

To keep them super crispy I make sure to squeeze the zucchini really well and if I want to switch it up I sometimes mix in a little crumbled bacon or swap in mozzarella for a different cheese flavor and I’ve even made them in the air fryer at 375°F for 10–12 minutes and they come out beautifully crisp.

Ways to Serve

I love dipping them in ranch spicy aioli or sugar-free ketchup and they also pair wonderfully with eggs for a low-carb breakfast or can be stacked alongside grilled chicken or burgers as a guilt-free side.

Frequently Asked Questions

Can I freeze keto zucchini tots?

Yes I freeze them on a tray first then transfer to a zip-top bag and reheat in the oven or air fryer.

Can I make them dairy-free?

You can try using dairy-free cheese alternatives though it may slightly change the texture.

Are these good for meal prep?

Absolutely I make a big batch and store them in the fridge for up to 4 days and reheat as needed.

See You in the Kitchen

I hope you try these keto zucchini tots soon because they’re one of the easiest ways to satisfy a craving for something crunchy and cheesy while keeping things light and low-carb and if you give them a go let me know how they turned out

Happy Cooking!

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