Mozzarella Zucchini Dots

Updated on February 25, 2020
SommerHope profile image

I am a recent addition to the world of stay-at-home moms. I have four children and have decided to homeschool them. It's an adventure!

Zucchini dots are made from grated zucchini, egg, bread crumbs, and cheese.
Zucchini dots are made from grated zucchini, egg, bread crumbs, and cheese.

Kid-Friendly Zucchini Recipes

This week with the food Co-Op, we were given a lot of zucchini. So, the challenge for the moment is how to make zucchini interesting enough to eat at more than one meal. I need options! After all, even the best foods can get old after a while—especially if my kids to don't help us eat them!

I dug around and found several "vegetable tot" recipes that looked promising (and kid-friendly) and decided to modify that basic concept into a side dish. I'm calling them dots because they don't resemble tots at all. However, to be honest, they are just small patties. My daughter suggested that we just make them bigger and they could easily be zucchini burgers—but we'll play with that thought in another article.

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 21 dots


  • 1 zucchini
  • 2 eggs
  • 1 cup shredded mozzarella (I used Progresso Garlic and Herb)
  • 1/2 cup breadcrumbs
  • 1/4 cup cornstarch
  • 1 teaspoon garlic salt
  • 1 tablespoon Tony Chachere's herb seasoning


Step 1: Grate the Zucchini

  1. Processing the zucchini for something other than a stir-fry was new to me. Grate an entire zucchini onto a cloth, then wring out the excess moisture. (I highly suggest cheesecloth, but I didn't have any on hand.) I was a little surprised by how much fluid I was able to extract—you have been warned.
  2. Go ahead and preheat your oven to 400°F.

Step 2: Coat the Zucchini, Then Mix All Ingredients

  1. Drop the cornstarch into a gallon Ziploc bag and add the freshly squeezed zucchini pieces. Shake the two together until the pieces are coated with a light layer of cornstarch.
  2. Chop the onion up using a food processor for the smallest possible chunks (assuming that you can't let the kids see them). This also reduces the amount of chunky material that your eggs will need to hold together.
  3. Add all of the ingredients to a mixing bowl and stir it together until well mixed.

Step 3: Shape and Bake the Dots

  1. Form your mixture into "dots." I made them where they would comfortably fit into the palm of my hand.
  2. Place the dots onto a greased baking sheet. You can place them relatively close together as they won't spread as they cook; however, I suggest leaving enough space to make it easy to turn them over.
  3. Bake your dots for 20 minutes, flipping them over after 10 minutes.

Photo Tutorial

The main ingredients.
The main ingredients.
The seasoning.
The seasoning.
Grate the zucchini.
Grate the zucchini.
Coat the zucchini with the cornstarch in a bag.
Coat the zucchini with the cornstarch in a bag.
Add the rest of the ingredients and mix well.
Add the rest of the ingredients and mix well.
Form the mixture into dots, then bake.
Form the mixture into dots, then bake.

Rate It!

4 stars from 1 rating of Zucchini Dots

Nutritional Information

Nutrition Facts
Serving size: 1 dot
Calories 81
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Unsaturated fat 0 g
Carbohydrates 13 g4%
Sugar 1 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 18 mg6%
Sodium 85 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

How They Turned Out

I served these with ranch as a dipping sauce, and it was difficult to keep from eating all of them in one sitting! The mozzarella was a nice compliment without completely covering up the taste of the zucchini. However, if you have a picky eater, I would suggest a stronger cheese (like sharp Cheddar). Overall, this one is a keeper, and I am ready to make more!

Click thumbnail to view full-size
Pan-frying the dots.The dots after being pan-fried.
Pan-frying the dots.
Pan-frying the dots.
The dots after being pan-fried.
The dots after being pan-fried.


  • Out of curiosity, I did try pan-frying a few of the dots to get an idea of how the taste differed from baking (see photos above). I used coconut oil to fry about 5 dots. They fry quickly and easily in a matter of minutes with no real difference in the crunchiness or taste. That said, if you fried them in a different oil (or, for my kids, butter) it might add that extra "yummy" factor for little eaters.
  • If you need to hide the green completely from your little ones, then you could peel the zucchini before making your dots and slide the goodness on to their plates.


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    • SommerHope profile imageAUTHOR


      4 years ago from Texas

      Thank you, MsDora! Tony's brand is definitely a favorite around here!

    • MsDora profile image

      Dora Weithers 

      4 years ago from The Caribbean

      Thanks for the recipe. The zucchini dots look great. My family likes the Tony Chachere's brand of seasoning; my daughter carries one in her purse. Good taste literally!


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