I’ll be honest, the first time I grated zucchini for tots, I thought I’d lost my mind. But here’s the thing, these little bites are sneaky good. They crisp up on the edges, stay tender inside, and make you forget potatoes even exist. Now, I won’t say they taste exactly like tater tots—that would be lying to both of us—but they’re satisfying in their own right. A sort of crunchy, cheesy, veggie-packed snack that works as dinner’s sidekick or as a stand-alone nibble when you don’t feel like cooking a big meal. These fit right into low carb vegetarian recipes. If you’ve ever found yourself typing low carb zucchini recipes, recipes low carb, Low Carb Recipes, or even recipe low carb into your search bar, you’ll get why I keep coming back to these. They’re lighter than you’d expect, kind to your carb count, and flexible enough to sit next to anything from grilled chicken to a bowl of soup. I sometimes even toss in some broccoli and call them broccoli tots recipes—no one complains. Cooking them feels more like fun than a chore. You mix, you scoop, you bake. That’s it. If you can shred cheese and squeeze water out of zucchini without grumbling too much, you’re already halfway there. Plus, they’re freezer-friendly. Make a big batch, stash them, and suddenly you’ve got a quick bite waiting for you. That’s the kind of kitchen win we all need.