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RECIPE
5 INGREDIENTS8 STEPS25MIN

Parmesan Zucchini Tots

3.0
1 Ratings

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These zucchini tots are quick snack that's great for the whole family!
25MIN
Total Time

Cooking with Jack

Recipes you can do. Cooking tips you will love. Brutally honest product reviews you can trust.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1 1/2
Zucchini , shredded
1/2 cup
1
Large  Egg
1/2 Tbsp
Italian Seasoning
1 cup
Panko Breadcrumbs

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Nutrition Per Serving

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CALORIES
80
FAT
3.1 g
PROTEIN
5.4 g
CARBS
7.4 g

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 (205 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 tablespoon) 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. Enjoy!

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Nutrition Per Serving
Calories
80
% Daily Value*
Fat
3.1 g
4%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
35.5 mg
12%
Carbohydrates
7.4 g
3%
Fiber
0.8 g
3%
Sugars
1.5 g
--
Protein
5.4 g
11%
Sodium
124.5 mg
5%
Vitamin D
0.2 µg
1%
Calcium
129.0 mg
10%
Iron
0.4 mg
2%
Potassium
146.1 mg
3%
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