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Easy Baked Sweet Potato Zucchini Tots

Crispy on the outside, tender inside, these baked sweet potato zucchini tots are healthy, kid-friendly, and easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 tots
Course: Side Dish, Snack
Cuisine: American, Healthy
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Base
  • 1 medium sweet potato peeled and shredded
  • 1 medium zucchini shredded and excess water removed
Binder & Flavor
  • 1 egg large
  • 1/3 cup breadcrumbs use gluten-free if desired
  • 1/4 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Baking
  • 1–2 tsp olive oil for brushing or drizzling

Equipment

  • Mixing bowl
  • Grater
  • Baking sheet
  • Parchment paper
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Shred sweet potato and zucchini; remove excess zucchini moisture.
  3. Combine vegetables with egg, breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.
  4. Shape mixture into tot-sized cylinders or ovals and place on prepared baking sheet.
  5. Brush or drizzle lightly with olive oil.
  6. Bake 20–25 minutes, flipping halfway, until golden and firm.
  7. Cool slightly before serving with desired dipping sauce.

Notes

Remove zucchini moisture for best results; broil for extra crispness if desired.