Crispy, golden tots made with sweet potato and zucchini, baked to perfection for a healthy, veggie-packed snack or side dish.

Scale

1 cup sweet potato, peeled and grated

1 cup zucchini, grated and squeezed dry

1/2 cup breadcrumbs

1 large egg

1/4 cup grated Parmesan cheese (optional)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray or olive oil

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Grate sweet potato and zucchini; squeeze excess water from zucchini.

Combine vegetables with breadcrumbs, egg, Parmesan, garlic powder, onion powder, salt, and pepper in a bowl.

Mix until evenly combined.

Shape into small tots or rounds and place on the baking sheet.

Lightly spray or brush with olive oil.

Bake 18–22 minutes, flipping halfway, until golden and crispy.

Serve warm with dipping sauce.

Squeeze zucchini well to prevent sogginess.

Use gluten-free breadcrumbs if needed.

Add fresh herbs for extra flavor.

Keywords: baked sweet potato zucchini tots, healthy veggie tots, baked vegetable snacks, zucchini sweet potato appetizer