Cheesy Air Fryer Zucchini Squash Tots – Easy Healthy Snack Recipe

Introduction

The sizzle and golden crunch of these cheesy air fryer zucchini squash tots honestly make my kitchen smell like a summer festival. The first time I whipped up a batch, I had one goal—use up the mountain of garden zucchini and squash taking over my counter. But as soon as I popped the first tot in my mouth (still piping hot, because patience is not my strong suit), I knew I was onto something way better than just using up veggies.

I’ve always been a sucker for anything bite-sized and dippable, especially when there’s cheese involved. These zucchini and squash tots came out of a wild kitchen experiment—trying to make something my veggie-wary kids would actually beg for. I never expected them to become a crowd favorite at every family gathering or game night. Now, I make these cheesy tots as a snack, a fun side, even a lunchbox treat. If you’re looking for a healthier spin on classic tater tots, you’ll love how the air fryer keeps them light and crispy minus all the oil (and, hey, sneaks in extra veggies!).

As someone who’s tested this recipe countless times, I can promise you these tots hold up to dipping, kid-handling, and next-day reheats. The cheesy, herby flavor and tender veggie-packed inside are pure comfort food, while the air fryer gives you all the crunch you crave. Whether you’re new to air frying or just looking for a quick, healthy snack, these cheesy air fryer zucchini squash tots are about to become your next obsession. Trust me, there’s nothing quite like a plate of golden, cheesy tots and homemade ranch dip to turn an ordinary day into something special.

Why You’ll Love This Recipe

• Quick & Easy: These cheesy air fryer zucchini squash tots come together in under 30 minutes. Ideal for busy days, after-school snacks, or even a last-minute party appetizer (I’ve honestly lost count of how many times they’ve saved me from a snack emergency!).
• Simple Ingredients: You likely have everything on hand—zucchini, yellow squash, cheese, breadcrumbs, and pantry staples. No need to make a special grocery run.
• Perfect for Any Occasion: Serve them at summer cookouts, pack them in lunchboxes, or set out a platter during movie night. They’re even great for brunch buffets—just watch how fast they disappear!
• Family Favorite: Even my picky eaters can’t resist these. Adults rave about the crispy outside and cheesy middle, while kids love dunking them in ranch.
• Guilt-Free Comfort Food: You get all the crunchy, cheesy vibes of tater tots, but with a veggie-powered twist and way less oil thanks to the air fryer.

What sets this recipe apart from the usual veggie tot? First, wringing out every last bit of moisture from the squash (seriously, don’t skip this step) gives you perfect crispy edges. Second, a generous handful of sharp cheddar melts into gooey pockets—no bland tots here! And the air fryer means there’s no greasy mess and the tots stay light, never heavy or soggy.

Honestly, these tots are comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction as the ones you remember from childhood. I love that I can whip them up with whatever cheese or breadcrumbs I have, and they always turn out just right. They’re the kind of snack that makes people pause and say, “Wait, these are made with zucchini and squash?”—and then immediately reach for another.

If you’re craving a snack that’s as fun to eat as it is to make, these cheesy air fryer zucchini squash tots are the answer. They’re easy enough for weeknights, impressive enough for guests, and totally customizable for your favorite flavors.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, crispy texture—no fuss, no fancy shopping trips. Most of these are basic pantry and fridge staples, plus fresh zucchini and squash (which, let’s face it, many of us are always looking to use up in summer!).

• Zucchini, grated (1 cup/130g, squeezed dry): The star veggie, bringing moisture and subtle flavor.
• Yellow squash, grated (1 cup/130g, squeezed dry): Adds sweetness and color—balances perfectly with zucchini.
• Shredded cheddar cheese (1 cup/110g): For melty pockets of flavor. I love sharp cheddar, but mozzarella or a Mexican blend works too.
• Panko breadcrumbs (1/2 cup/30g): Gives the tots their signature crunch. Regular or gluten-free panko both work (I use Kikkoman or Ian’s for GF).
• Egg, large (1): Acts as the binder to hold everything together.
• Parmesan cheese, finely grated (1/4 cup/20g): Adds salty, nutty depth (go for real Parmigiano-Reggiano if you can—makes a difference!).
• Garlic powder (1/2 tsp/2g): For a gentle, savory kick without overpowering the veggies.
• Onion powder (1/2 tsp/2g): Rounds out the flavor and brings a little sweetness.
• Salt (1/2 tsp/3g): Essential for balancing all those flavors.
• Black pepper (1/4 tsp/1g): Adds a touch of warmth.
• Chopped fresh parsley (2 tbsp/5g, optional): For a burst of color and fresh flavor—totally optional but highly recommended.

For the homemade ranch dip (optional, but highly encouraged!):

• Sour cream or Greek yogurt (1/2 cup/120g): Creamy base for the dip.
• Mayonnaise (2 tbsp/30g): Adds richness and a classic ranch flavor.
• Fresh dill and chives (1 tbsp/3g each, minced): For that signature ranch zing.
• Garlic powder (1/4 tsp/1g): Just a hint.
• Lemon juice (1 tsp/5ml): Brightens things up.
• Salt and pepper, to taste

Ingredient notes & swaps: If you’re gluten-free, go for certified GF panko. For dairy-free, use vegan cheese and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Don’t have yellow squash? Double up on zucchini. I’ve even tossed in a handful of spinach or leftover corn for extra color and flavor. The recipe is super forgiving, so feel free to get creative!

Equipment Needed

• Air fryer: The magic tool here! I use a 5.8-quart basket-style model, but any size works—just batch cook if needed. If you don’t have an air fryer, you can bake the tots (see Variations below!).
• Box grater or food processor: For grating zucchini and squash. I’ve used both—food processor is faster, box grater gives you more control.
• Clean kitchen towel or cheesecloth: Essential for squeezing excess water out of those veggies. Trust me, don’t skip this (I learned the hard way—soggy tots aren’t fun!).
• Mixing bowls: Two medium bowls work well for mixing veggies and the tot mixture.
• Measuring cups and spoons: For accuracy—especially important if you’re new to baking or air frying.
• Sheet pan or plate: For shaping and staging the tots before air frying.
• Nonstick spray or oil mister: Helps the tots crisp up beautifully in the air fryer basket without sticking.

No fancy gear required—I’ve even used my hands for shaping when I couldn’t find my cookie scoop (it works, but gets a bit messy!). If you don’t have a cheesecloth, a clean old t-shirt works in a pinch. For budget-friendly tools, I found my air fryer on sale and my trusty box grater at a thrift shop—sometimes the simplest tools are the best.

How to Make Cheesy Air Fryer Zucchini Squash Tots

1. Prep the veggies (10 minutes):
   Grate 1 cup (130g) zucchini and 1 cup (130g) yellow squash using a box grater or food processor. Place the grated veggies in a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much liquid as possible. The drier, the better—your tots will be crispier!
2. Mix the base (5 minutes):
   In a medium mixing bowl, whisk together 1 large egg, 1 cup (110g) shredded cheddar, 1/2 cup (30g) panko breadcrumbs, 1/4 cup (20g) parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in the dry grated veggies and 2 tbsp chopped fresh parsley if using. Mix well until the mixture just holds together.
3. Shape the tots (10 minutes):
   Scoop about 1 tablespoon of the mixture and roll it between your palms to form a small cylinder (about 2 inches/5cm long). You should get 18-22 tots. Place each tot onto a plate or sheet pan. If the mixture feels too wet, add a tablespoon more panko at a time.
4. Preheat the air fryer (2 minutes):
   Preheat your air fryer to 400°F (200°C) for a couple of minutes. Lightly spray the basket with nonstick spray or oil.
5. Cook the tots (10-12 minutes):
   Arrange tots in a single layer in the air fryer basket, leaving a little space in between for airflow. Air fry at 400°F (200°C) for 10-12 minutes, shaking or flipping halfway through, until golden and crisp. Depending on your air fryer, you may need to cook in two batches.
6. Make the ranch dip (optional, 2 minutes):
   In a small bowl, stir together 1/2 cup (120g) sour cream or Greek yogurt, 2 tbsp (30g) mayo, 1 tbsp each of fresh dill and chives, 1/4 tsp garlic powder, 1 tsp lemon juice, and salt/pepper to taste. Chill until ready to serve.
7. Serve (immediately!):
   Plate up your cheesy air fryer zucchini squash tots hot, with ranch dip on the side. The outside should be crisp and golden, the inside soft but not mushy, and you’ll see little pockets of melted cheese.

Troubleshooting: If tots are too soft, squeeze the veggies drier next time. If they’re dry or crumbly, add another egg or a bit of shredded cheese. If your air fryer runs hot, check at 8 minutes to avoid over-browning. And don’t crowd the basket—give those tots some room!

Personal tip: I always taste the mixture before shaping (just a smidge!) to check seasoning levels. Sometimes I add a pinch more salt or cheese, depending on my mood. These tots are very forgiving, so don’t stress if your shapes aren’t perfect—rustic is delicious.

Cooking Tips & Techniques

• Squeeze the veggies well: This is the #1 tip for crispy tots. Even a little extra moisture can make them soggy. I usually wrap the grated squash in a towel and really twist—sometimes I’ll even press with a heavy bowl for a minute or two. The drier, the better!
• Don’t overcrowd the basket: Air fryers work by circulating hot air, so give your tots some elbow room. I learned the hard way that crowding leads to uneven cooking and less crunch.
• Use parchment or a silicone liner if needed: Some air fryer baskets are stickier than others. If yours has seen better days, a little parchment with holes poked in helps the tots release easily (and saves on cleanup).
• Flip or shake halfway: Don’t forget this step! It helps the tots brown evenly on all sides. I use tongs or just shake the basket gently.
• Customize the seasoning: Sometimes I add a pinch of smoked paprika or Italian herbs for a twist. The base recipe is mild and crowd-pleasing, but you can amp it up however you like.
• Cheese choice matters: Sharp cheddar gives the best flavor and melts just right. Pre-shredded cheese is fine, but grating your own melts better (and skips the anti-caking agents).
• Batch cooking: If you’re making a double batch, keep the first batch warm in a low oven (200°F/95°C) while the rest cook.

I’ve made every mistake possible with these tots—soggy middles, burnt outsides, you name it. With a few tweaks and practice, you’ll nail the perfect cheesy, crispy tot every time. And honestly, even the “failures” get gobbled up around here—dipping sauce covers a multitude of sins!

Variations & Adaptations

• Gluten-free: Swap in gluten-free panko or crushed rice crackers. I’ve used Ian’s GF breadcrumbs with great results.
• Dairy-free/vegan: Use your favorite dairy-free cheese shreds and replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and rested 5 minutes). The flavor is still fantastic, and the tots hold together well.
• Baked version: No air fryer? No problem. Arrange the tots on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 16-18 minutes, flipping halfway. They’ll be golden and almost as crisp as air fried!
• Extra veggies: Add grated carrot, spinach, or corn for more color and nutrients. I’ve thrown in a handful of chopped spinach before—no one noticed, and the tots got a pretty green fleck.
• Spicy kick: Add 1/4 tsp cayenne or a pinch of chili flakes to the mix for a little heat. My husband likes them with a squirt of sriracha in the ranch dip, too.
• Different cheeses: Mix in mozzarella, Monterey Jack, or even feta for a flavor change. Smoked gouda is especially tasty if you want a grown-up twist.

One of my favorite personal spins is using smoked paprika and a bit of crumbled feta—so good with the ranch dip! These tots are endlessly adaptable, so don’t be afraid to play around based on what’s in your fridge or pantry.

Serving & Storage Suggestions

Serving: These cheesy air fryer zucchini squash tots are best served hot and crispy, straight from the fryer. Pile them on a platter, sprinkle with extra parmesan or parsley, and serve with a bowl of cool ranch dip. For a fun touch, try serving with toothpicks or in little paper cones—great for parties or picnics.

Pairings: They’re the perfect sidekick for burgers, grilled chicken, or even a big salad. I love them with iced tea or lemonade for a summer snack, but they’re also great tucked into lunchboxes or served at brunch.

Storage: Leftover tots keep well in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheating: To keep them crispy, reheat in the air fryer at 350°F (175°C) for 5-7 minutes, or in a hot oven for 10 minutes. Avoid microwaving—they’ll get soft. The flavors actually deepen after a day in the fridge, making leftovers surprisingly tasty!

Nutritional Information & Benefits

Each serving (about 4 tots, not including dip) packs roughly 120 calories, 6g protein, 7g fat, and 9g carbs. Thanks to the zucchini and squash, you’re getting fiber, vitamins A and C, potassium, and antioxidants in every bite. Using the air fryer slashes the oil and fat compared to deep frying, making them a lighter snack or side.

These cheesy air fryer zucchini squash tots are naturally vegetarian and can be made gluten- or dairy-free as needed. Keep in mind, eggs and dairy are present unless you swap. For me, it’s nice knowing the kids are getting a veggie boost—even when they think they’re just having “cheesy nuggets.” It’s a snack that fits into any balanced eating plan, with flavor and crunch that never feels like a compromise.

Conclusion

There’s a reason these cheesy air fryer zucchini squash tots are always gone before I can snap a photo. They’re crispy, cheesy, veggie-packed, and so easy to whip up—whether you’re feeding a crowd or just yourself. I love how customizable they are and how they bring a little joy to snack time, weeknights, or any occasion that calls for something irresistible and homemade.

If you’re searching for a healthy, easy, and seriously tasty snack, give these tots a try. Play around with the flavors, cheeses, or serve them with your own favorite dip. I promise, once you make them, you’ll find yourself craving them all the time—just like I do.

If you try this recipe, I’d love to hear how it went! Leave a comment below, share your variations, or tag me on social media. Here’s to crispy, cheesy, veggie-filled goodness—happy air frying!

Frequently Asked Questions

Can I make these cheesy air fryer zucchini squash tots ahead of time?

Absolutely! Shape the tots and refrigerate them on a tray for up to a day in advance. When you’re ready, just air fry as directed—so easy for meal prep or party planning.

What’s the best way to keep the tots crispy for leftovers?

Reheat them in the air fryer or oven, not the microwave. That way, the outside gets crispy again and the inside stays soft (not soggy!).

Can I freeze these tots before or after cooking?

Both work! Freeze shaped, uncooked tots on a tray, then store in a freezer bag. Cook from frozen, adding a few minutes to the time. Cooked tots can also be frozen and reheated in the air fryer or oven when you want a quick snack.

What are good dipping sauces besides ranch?

Try marinara, honey mustard, sriracha mayo, or even plain ketchup. My family loves mixing things up—sometimes we even do a trio of dips for variety.

Can I use only zucchini or only squash?

Yes! If you’re out of one, just double up on the other. The flavor will still be awesome, and the recipe is super adaptable to whatever’s in your fridge.

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