Zucchini Tots!

In an effort to provide a healthier option to tater tots, I came across this recipe from Kirbie’s Cravings. They turned out to be a great side dish as well as a leftover snack for the next day :).  The recipe and the photo credit are from http://kirbiecravings.com/2016/02/parmesan-zucchini-tots.html.

  • 1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)
  • 1 cup Italian seasoned panko bread crumbs (you really do need panko to get a nice crunch – I used plain panko crumbs and added my own oregano, parsley, and garlic)
  • 1/2 cup shredded parmesan cheese
  • 1 large egg
  1. After shredding zucchini and patting dry, preheat oven to 400 degF. Add egg, cheese, and breadcrumbs to the shredded zucchini an mix thoroughly.
  2. Take about 1 tbsp. of mix and squeezing in the palm of your hand, shape into a tater-top shape (this also squeezes some water out to help the tots not be too soggy).
  3. Bake at 400 degF for 20 minutes or so, turn tots and bake for another 5-10 minutes (until all sides are a golden brown).
  4. Serve with your favorite dipping sauce!

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