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Best Easy Crispy Baked Zucchini Tot Poppers with Parmesan

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These Crispy Baked Zucchini Tot Poppers with Parmesan are crunchy on the outside, soft and cheesy on the inside, and the perfect way to use up that extra zucchini. Quick, easy, and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon salt (for drawing out moisture)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh parsley, chopped
  • Olive oil spray

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Grate the zucchini. Wash your zucchini and trim off the ends. Using a box grater, grate the zucchini on the large holes. You should end up with about 3 cups of grated zucchini.
  3. Salt and drain the zucchini. Place the grated zucchini in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for 10 minutes.
  4. Squeeze out every drop of water. After 10 minutes, transfer the zucchini to a clean kitchen towel. Gather the corners and twist, squeezing as hard as you can until no more water drips out.
  5. Mix the dry ingredients. In a large bowl, combine the squeezed zucchini, panko breadcrumbs, grated Parmesan, flour, garlic powder, onion powder, black pepper, and smoked paprika if using. Toss with a fork to distribute evenly.
  6. Add the egg and parsley. Crack the egg into the bowl and add the chopped parsley. Mix everything together with a fork or your hands until it forms a cohesive mixture. If too wet, add another tablespoon of panko; if too dry, add a teaspoon of water.
  7. Shape the poppers. Using a small cookie scoop or a tablespoon, scoop out portions and roll them into small cylinders or balls. Place them on the prepared baking sheet, spacing about 1 inch apart.
  8. Spray with oil. Lightly spray the tops of the poppers with olive oil spray.
  9. Bake for 15-18 minutes. Place the baking sheet in the preheated oven and bake for 15-18 minutes, flipping halfway through, until deep golden brown and crispy.
  10. Cool slightly before serving. Let the poppers rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack if available. Serve warm with your favorite dipping sauce.

Notes

The key to crispy poppers is removing as much moisture from the zucchini as possible. Don’t skip the salting and squeezing step. For extra crispiness, use an air fryer at 375°F (190°C) for 10-12 minutes. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: zucchini tots, baked zucchini, parmesan zucchini, healthy snack, easy appetizer, vegetarian, game day snack

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