Parmesan Zucchini Tots

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

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.

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

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

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

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.

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

Serve warm with dipping sauce of your choice.