Zucchini Tots with Jalapeno, Cheddar and Bacon

Zucchini Tots with Jalapeno, Cheddar and Bacon put some bite into your easy baked veggie tots appetizer or side dish.
Zucchini Tots with Jalapeno, Cheddar and Bacon

Zucchini Tots with Jalapeno, Cheddar and Bacon

By Sue Lau

Welcome to Day 3 of #DairyMonth! Today I am  offering my recipe for zucchini  tots spiced up with jalapenos, cheddar cheese and bacon. This is one  I had hoped to post earlier in the month but due to unforeseen circumstances wasn’t able to get my post up that day, so it has cooled its heels. But happily enough here it is at long last.

I had seen recipes out there for things like cauliflower tots before but I have to admit this is the first time I have made them. I have been suffering from some curious malady of seeing too many cauliflower recipes (such as cauliflower pizza) and being suspicious of them, although I do well making cauliflower  rice recipes and also subbing it for potato in salads.

Zucchini I still haven’t gotten around to  doing too many new recipes, such as zoodles.   Usually if I make zucchini, I like it roasted, stir-fried, or grilled, to where it gets that yummy caramelization on the edges, you know? Fortunately enough, the tots do have that, but I did worry while they baked. I hate recipes that fail.

But these are really good, and while I served the first round with salsa, the second time, I tried them with ketchup, as some things with ketchup still appeal  to me. But you can serve it with whatever you like, even ranch dressing.

The jalapeno  in this wasn’t all  too spicy (I suspect the jalapenos were just mild) but for kids, who are sure to love tots, you can  leave that part out or maybe add a little bit of chopped green  onion instead. Older kids are probably good with it though.

These also reheat well, especially in a toaster oven,  and surprisingly so. Being just the two of us here now, I can’t tell you  how  many leftovers we have to juggle,  and some things just aren’t that great on reheat. But these do just fine.

Zucchini Tots with Jalapeno, Cheddar and BaconJoin me tomorrow as #DairyMonth continues- I’ll be posting my cherry cream cheese pie.  Bill has been after me to  make it again, but I’ve been making so many desserts I just haven’t had time. And it’s not like they go fast- I can’t eat very many sweets, and have to find help to polish most of those off. Happily,  I have an army of human guinea  pigs who adore knowing a food blogger.

Zucchini Tots with Jalapeno, Cheddar and Bacon

Zucchini Tots with Jalapeno, Cheddar and Bacon

  • Servings: 6
  • Difficulty: easy
  • Print

Zucchini Tots with Jalapeno, Cheddar and Bacon


  • 12 ounces shredded zucchini
  • 4 ounces shredded cheddar cheese
  • 2 eggs, lightly beaten
  • 1/4 cup chopped pickled jalapenos
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon, cooked crisp and crumbled
  • 1/2 cup buttermilk baking mix (Bisquick)


  1. Preheat oven to 400°F.
  2. Grease or spray a 30 cavity mini muffin tin.
  3. Squeeze any liquid from the zucchini. then stir together with the remaining ingredients.
  4. Place mixture into muffin tins and press down firmly.
  5. Bake for 18-22 minutes or until browned at the edges.
  6. Cool  five minutes, then run a butter knife around the edges to loosen and removed from the pan.
  7. Serve with salsa or ketchup.

From the kitchen of palatablepastime.com

Zucchini Tots with Jalapeno, Cheddar and Bacon


Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can’t wait to share them with you.

A Visit to Ol’ McGrandpa’s Farm by Cooking With Carlee

Alfredo Sauce with Cream Cheese from Feeding Big

Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids

Chipotle Cheddar Patty Melt by Jolene’s Recipe Journal

Breakfast Egg Bites by Family Around the Table

Gluten Free Rotini with Cabot Cheddar, Chorizo and Saffron by Culinary Adventures with Camilla

Grilled Peaches with Ice Cream by A Day in the Life on the Farm

How to Make Labneh from Caroline’s Cooking

Skillet Jalapeno Popper Dip from A Kitchen Hoor’s Adventures

Southern Style Pimento with Bacon Mac and Cheese by Tip Garden

Zucchini Tots with Jalapeno, Cheddar and Bacon by Palatable Pastime

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