Have an abundance of garden fresh zucchini? Try these delicious Oven Baked Zucchini Tots. They are gluten free, kid-friendly, and filled with cheesy goodness!
It’s zucchini season in the Midwest. And of course, when zucchini plants are thriving, there’s a LOT of them to use!
These Cheesy Zucchini Tots are one of my family’s go-to zucchini recipes. My kids love these and they are the perfect way to use up some of your leftover shredded zucchini.
This recipe pairs well with just about any meal. We often make it as a side dish to grilled meats or rotisserie chicken.
Alright! Let’s get started on this easy zucchini recipe.
Ingredients Needed for Baked Zucchini Tots
For this easy oven-baked Gluten Free Zucchini Tot recipe you will need the following simple ingredients:
- 2 cups of Shredded Zucchini (about 1 medium zucchini)
- 2 Large Eggs
- 3/4 cup Mozzarella Cheese
- 3/4 cup Cheddar Cheese
- 3/4 cup Dried Hashbrowns
- 1/2 tsp Garlic Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp black pepper
Let’s get started on our easy Zucchini Tot Recipe!
How to make Cheesy Zucchini Tots
First, preheat your oven to 400 degrees. Place your 2 cups of grated zucchini in a large bowl.
Then press with paper towels (or a clean dish towel) over and over until most of the excess moisture is gone. The drier you can get the zucchini, the better.
Next crush the dried hashbrowns with your hands (or with a rolling pin) to make them a little smaller. Add to your zucchini.
Next, add the mozzarella cheese, cheddar cheese, eggs, Italian seasoning, garlic powder, salt and pepper.
Mix together thoroughly with a large spoon.
Prepare a large baking sheet with parchment paper. This will help keep the melty goodness off your pan and make clean up a breeze!
Using a small cookie scoop, press the zucchini mixture into bite size portions. Shape doesn’t really matter too much!
Bake at 400 degrees F for about 20-25 minutes.
When they are golden brown, remove from oven and serve immediately!
You can keep leftover zucchini tots in the refrigerator in an airtight container for 3 days, or you can freeze them in a freezer safe container for 2-3 months.
They can be reheated by placing on a prepared baking sheet in the oven, or you can use an air fryer or toaster oven.
I hope this homemade zucchini tots recipe becomes a new favorite for your family. It’s such a great way to make use of your garden fresh zucchini!
My family loves this easy cheesy zucchini side dish alongside anything and everything. It’s an excellent substitute for fries or tater tots.
It’s a great side dish for grilled meats like brats, hamburgers, pork chops, or rotisserie chicken.
More Gluten Free Zucchini Recipes
Have a bumper crop of zucchini to use? Zucchini is one of my favorite vegetables because I love how versatile it can be! Be sure to check out these other great recipes that are perfect for a gluten-free diet!
My kids are always asking me to make this Grilled Zucchini recipe. It’s a delicious way to use up some of your zucchini!
This Gluten Free Zucchini Bread recipe is a fan favorite. It has rave reviews for being the best out there! Yay!
You can find an easy Gluten Free Zucchini Muffin Recipe here. Great for an easy breakfast when you’re on the go!
Don’t miss this Gluten Free Baked Zucchini with Parmesan Cheese. It’s probably the recipe I use the most during zucchini season. It’s a family favorite and SO easy!
Did you know you can make tacos with zucchini? This Zucchini Tacos Recipe is perfect for Taco Tuesday!
And of course, there’s the classic Pan Fried Gluten Free Zucchini. My kids always look forward to indulging in this delicious recipe!
Plus, you can find all the Best Gluten Free Zucchini recipes on my blog here.
Print the Recipe Card
To print this easy gluten-free zucchini tot recipe click the recipe card below.
Oven Baked Cheesy Zucchini Tots (Gluten Free!)
Ingredients
- 2 cups of Shredded Zucchini about 1 medium zucchini
- 2 Large Eggs
- 3/4 cup Mozzarella Cheese
- 3/4 cup Cheddar Cheese
- 3/4 cup Dried Hashbrowns
- 1/2 tsp Garlic Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- First, preheat your oven to 400 degrees. Place your 2 cups of grated zucchini in a large bowl. Then press out as much moisture as possible with paper towels (or a clean dish towel). Press over and over until most of the excess moisture is gone. The drier you can get the zucchini, the better.
- Next crush the dried hashbrowns with your hands (or with a rolling pin) to make them a little smaller. Add to your zucchini.
- Next, add the mozzarella cheese, cheddar cheese, eggs, Italian seasoning, garlic powder, salt and pepper. Mix together thoroughly with a large spoon.
- Prepare a large baking sheet with parchment paper. Using a small cookie scoop, press the zucchini mixture into bite size portions.
- Bake at 400 degrees F for about 20-25 minutes. When they are golden brown, remove from oven and serve immediately!
- You can keep leftover zucchini tots in the refrigerator in an airtight container for 3 days, or you can freeze them in a freezer safe container for 2-3 months. They can be reheated by placing on a prepared baking sheet in the oven, or you can use an air fryer or toaster oven.
Want to save this zucchini side dish for later? Pin this gluten-free zucchini tater tots recipe to your Summer Zucchini Recipes board on Pinterest.
