Description
These Baked Sweet Potato Zucchini Tots are a healthy, kid-friendly snack or side dish, baked to golden perfection. Packed with sweet potato, zucchini, and cheesy goodness, they’re perfect for meal prep, freezer-friendly, and delicious with your favorite dipping sauces. A great low-oil alternative to traditional tots and easy to make gluten-free.
Ingredients
1 cup grated sweet potato
1 cup grated zucchini (squeezed dry)
1 large egg
1/2 cup shredded cheddar or mozzarella cheese
1/3 cup breadcrumbs (or almond flour for gluten-free)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Olive oil spray
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and grate the sweet potato. Grate the zucchini and squeeze out excess moisture using a clean towel.
3. In a large bowl, combine grated sweet potato, zucchini, cheese, egg, breadcrumbs, salt, pepper, and garlic powder. Mix well.
4. Use a cookie scoop or tablespoon to shape the mixture into small tots. Place on prepared baking sheet.
5. Lightly spray the tots with olive oil.
6. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
7. Serve hot with your favorite dipping sauce.
Notes
Squeeze the zucchini thoroughly—excess moisture makes the tots fall apart.
For extra crispiness, finish under the broiler for 2–3 minutes.
Make ahead by freezing shaped raw tots and baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer or Side
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4–5 tots
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg