Oven-Baked Zucchini Carrot Tots

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These zucchini carrot tots are a fun take on traditional potato tots. They are a great way of incorporating more veggies into your little one’s meals!

Zucchini carrot tots served with avocados and ketchup
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I make cauliflower tots for the boys pretty often and wanted to try to make another variation of them with a different vegetable as the base. Zucchini and carrots are vegetables that are so nutrient-dense and pair so well together when incorporated into foods. I removed the moisture from them before adding them to the mixture, but don’t throw out those juices! The amazing juices are packed with nutrients and antioxidants and can be used in other food items like soups and smoothies. 

WHAT YOU’LL NEED

Here is what you’ll need to make these zucchini carrot tots:

Ingredients to make zucchini carrot tots
  • Zucchini: You can remove the skin if you’d like, but I incorporated the skin into the mixture for all the more nutrients!
  • Carrots: Finely grate the carrots so that they merge well into the tots.
  • Breadcrumbs: I like to use plain flavored panko breadcrumbs.
  • Egg: Used as a binder to help the tots hold their shape.
  • Shredded Cheese: Used to add flavor to these veggie tots. I used 4-cheese Mexican blend for added flavor, but you may use any type of cheese.
  • Garlic/Onion Powder:  For added flavor.
  • Salt: Optional ingredient for a little added flavor. You can make a batch without salt for a younger baby and add salt to the rest for everyone else!

PROCESS

  1. Shred the zucchini and carrots using a cheese grater. I used the smallest-sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks in the tots, use a larger-sized hole on the grater. You will want to have about 1 cup of packed grated zucchini and ½ cup of packed grated carrots.
  2. Use your hands or a towel to squeeze out as much moisture from the zucchini and carrots as possible. Once you remove the moisture, you should end up with about 1 cup of the packed mixed veggie mixture.
  3. Add the zucchini and carrots to a bowl along with the other ingredients. Mix well until combined.
  4. Scoop out heaping tablespoon-sized portions and shape them into small tots. Place the tots on a parchment paper-lined pan.
  5. Bake at 400 degrees Fahrenheit for about 15 minutes, or until the edges begin to slightly brown. Shake the pan halfway through for even browning.
Steps to make zucchini carrot tots

STORAGE INSTRUCTIONS

Once cooled, store the zucchini carrot tots in an airtight container in the refrigerator for up to 3 days. To reheat, bake the tots at 350 degrees for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled tots in a freezer-safe Ziploc bag and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds, adding 10-second increments as needed. You may also reheat these tots in the air fryer using your air fryer’s reheat function.

Veggie tots zucchini carrot

SUBSTITUTIONS

  • Zucchini/Carrots: The zucchini and carrots may be replaced with cauliflower. Check out this recipe for cauliflower tots!
  • Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
  • Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
  • Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.

RECIPE NOTES

  • It is extremely important to remove as much moisture from the zucchini and carrots as possible. Excess moisture will result in an overmoist mixture that will cause the tots to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest to remove the most moisture.
  • This recipe makes about 15 tablespoon-sized tots. You can make smaller-sized tots by scooping out ½ tablespoon-sized portions of the mixture. You may also make larger-sized bites.
  • I used 4-cheese Mexican blend cheese in this recipe for added flavor. Mozzarella cheese is a good low-sodium alternative.
  • Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!
Zucchini carrot veggie tots

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Veggie tots zucchini carrot
5 from 11 votes

Oven-Baked Zucchini Carrot Tots

These zucchini carrot tots are a fun take on traditional potato tots. They are a great way of incorporating more veggies into your little one’s meals!
Prep: 10 minutes
Cook: 3 minutes
Total: 25 minutes
Servings: 15 small tots

Ingredients 

  • 1 cup grated zucchini, packed, (about 1 large zucchini)
  • ½ cup grated carrots, packed, (about 1 medium carrot)
  • cup panko breadcrumbs 
  • 1 egg
  • ½ cup shredded cheese
  • ¼ tsp onion powder
  • ¼ tsp garlic powder 
  • ¼ tsp salt, (optional)
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Instructions 

  • Preheat the oven to 400 degrees F (204 degrees C).
  • Grate the zucchini and carrots using a cheese grater. I used the smallest-sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks in the tots, use a larger-sized hole on the grater. You will want to have about 1 cup of packed grated zucchini and ½ cup of packed grated carrots.
  • Use your hands or a towel to squeeze out as much moisture from the zucchini and carrots as possible. Once you remove the moisture, you should end up with about 1 cup of the packed mixed veggie mixture.
  • Add the zucchini and carrots to a bowl along with the other ingredients. Mix well until combined.
  • Scoop out heaping tablespoon-sized portions and shape them into small tots. Place the tots on a parchment paper-lined pan.
  • Bake the tots for about 15 minutes, or until the edges begin to slightly brown. Shake the pan halfway through for even browning.

Notes

  • It is extremely important to remove as much moisture from the zucchini and carrots as possible. Excess moisture will result in an overmoist mixture that will cause the tots to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest to remove the most moisture.
  • This recipe makes about 15 tablespoon-sized tots. You can make smaller-sized tots by scooping out ½ tablespoon-sized portions of the mixture. You may also make larger-sized bites.
  • I used 4-cheese Mexican blend cheese in this recipe for added flavor. Mozzarella cheese is a good low-sodium alternative.
  • Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!

Nutrition

Calories: 25.37kcal, Carbohydrates: 2.03g, Protein: 1.62g, Fat: 1.25g, Saturated Fat: 0.61g, Polyunsaturated Fat: 0.13g, Monounsaturated Fat: 0.37g, Trans Fat: 0.01g, Cholesterol: 13.86mg, Sodium: 80.35mg, Potassium: 65.25mg, Fiber: 0.35g, Sugar: 0.73g, Vitamin A: 785.41IU, Vitamin C: 3.08mg, Calcium: 27.06mg, Iron: 0.21mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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5 from 11 votes (5 ratings without comment)

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29 Comments

  1. Katrina says:

    Can I pre make these but not cook them right away how long do they stay good for if not cooked

    1. Lily Payen says:

      Hi Katrina! These are best frozen after baking, once cooled you can transfer them to a freezer safe ziploc bag or container and freeze for up to 3 months.

  2. Eden says:

    We are currently making these right now and they are completely stuck to the parchment paper. Any suggestions for alternative options? Thanks!

    1. Lily Payen says:

      Hi Eden! I’m so sorry that happened! Are you sure that you’re using parchment paper and not wax paper? What is the texture of the tots once they are baked, are they dry to the touch?

      1. Eden says:

        Thanks for checking in. Yes, it’s parchment paper but the store brand. Does that matter? They were dry to the touch but we baked them for longer than recommended. They were delicious regardless!

  3. Anna Georges says:

    we love these!!! But have no idea how you keep them into “tot” shapes. By the time the cooking is done, they’re quite flat. I can’t flip them either because they’re just so mushy. And “shaking” them does nothing since theyre flat snd sticky. Any tips?

    1. Lily Payen says:

      Hi Anna! I’m so sorry that happened! It sounds like your mixture may be a little more wet than it should be, what did you use to squeeze out the mixture from the zucchini and carrots? You want to make sure all of the moisture is completely squeezed out and that it is really dry to touch before adding in the other ingredients to ensure that the mixture isn’t too wet. I also recommend using the smallest size hole of a box grater. I hope that helps!

  4. Kasha says:

    how do you go about freezing these and reheating them?

    1. Lily Payen says:

      Hi Kasha! Here are the storage instructions for these tots😊

      Once cooled, store the zucchini carrot tots in an airtight container in the refrigerator for up to 3 days. To reheat, bake the tots at 350 degrees for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled tots in a freezer-safe Ziploc bag and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds, adding 10-second increments as needed. You may also reheat these tots in the air fryer using your air fryer’s reheat function.

  5. Sarah says:

    5 stars
    Thank you !

  6. YUM! says:

    5 stars
    THESE. ARE. SO. GOOD!! Forget the kids, making these for me!

  7. Sara says:

    5 stars
    Really tasty and easy to make! Me and my daughter love them

    1. Lily Payen says:

      I’m so happy that you both enjoyed them!😊

  8. Lynn says:

    5 stars
    We loved these! I actually used the shredder attachment on my KitchenAid so the balls were much lumpier but they still tasted great! I loved the multi-color when using rainbow carrots too!

    1. Lily Payen says:

      I love the idea of using rainbow carrots! So glad that you enjoyed these, Lynn!😊

  9. Sarah says:

    Super excited to make these! Quick question, do you think I could use potato instead of carrot, or would that act as a binder?

    1. Lily Payen says:

      Hi Sarah! You should definitely be able to use potato instead of carrots, I would just start with a small amount to make sure that the mixture isn’t too thick! It should all still bind well as long as you are using the egg😊

  10. Celia says:

    5 stars
    Another amazing recipe from you! Thx!!!

    1. Lily Payen says:

      I’m so glad that you like them! Thanks for sharing, Celia!😊