Parmesan Zucchini Tots

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2

Zucchini , shredded

1/2 cup

Parmesan Cheese , grated

1

Large Egg

1/2 Tbsp

Italian Seasoning

1 cup

Panko Breadcrumbs

Cooking Instructions

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Step 1

Shred Zucchini (1 1/2) with a vegetable grater.

Step 2

When done, pat zucchini dry with a few sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.

Step 3

Preheat oven to 400 degrees F (200 degrees C).

Step 4

Shred the Parmesan Cheese (1/2 cup) if not using pre-shredded.

Step 5

Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add Egg (1) , parmesan cheese, Italian Seasoning (1/2 Tbsp) and Panko Breadcrumbs (1 cup) . Stir until everything is thoroughly combined.

Step 6

Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.

Step 7

Bake for about 15-20 minutes, until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes.

Step 8

Serve warm with dipping sauce of your choice.