Parmesan Zucchini Tots

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Zucchini

• Refrigerated

  • 1 Egg, large

• Dairy

  • 1/2 cup Parmesan cheese

Found on kirbiecravings.com

Ingredients

• 1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)
• 1 cup Italian seasoned panko bread crumbs (please use panko for best results; if using regular bread crumbs, you will need to adjust and use less; if you use non-seasoned panko bread crumbs, make sure to add Italian seasoning to your mix)
• 1/2 cup shredded parmesan cheese
• 1 large egg

Directions

• Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you dont need to completely dry the zucchini, you do want to absorb some of the moisture. I used about 4 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 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. 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 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.