Crispy Mini Zucchini Tots with Onion

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as possible. This step helps the tots become crispy.

Finely chop the onion and add it to a large mixing bowl with the drained zucchini.

Add the egg, breadcrumbs, Parmesan cheese, minced garlic, garlic powder, paprika, Italian seasoning, salt, black pepper, and parsley.

Mix everything thoroughly until the mixture is evenly combined and holds together when pressed.

Scoop out small portions of the mixture and shape them into mini tot-sized pieces using your hands.

Arrange the zucchini tots on the prepared baking sheet, leaving a little space between each one.

Lightly brush or spray the tots with olive oil to help them brown and crisp.

Bake for 12–15 minutes, then carefully flip each tot.

Continue baking for another 8–10 minutes, or until the tots are golden brown and crispy around the edges.

For extra crispiness, place them under the broiler for 1–2 minutes, watching closely so they don’t burn.

Remove from the oven and let them cool for 3–5 minutes before serving.

To make the optional dipping sauce, mix Greek yogurt or sour cream, mayonnaise, lemon juice, garlic powder, black pepper, and parsley in a small bowl.

Serve the crispy zucchini tots warm with the dipping sauce.