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PARMESAN ZUCCHINI TOTS • 1.5c shredded zucchini • 1c panko bread crumbs • 1/2c shredded parmesan cheese • 1 egg • 1/2T dry Italian seasoning 1. Shred zucchini with a grater, and pat dry with paper towel (tots won’t form if you skip this step since zucchini has a high water content) 2. Preheat oven to 400°. Add 1.5c zucchini to a large mixing bowl along with egg, cheese, and breadcrumbs. Stir until well combined. 3. Take 1T of this mixture and squeeze out remaining water before shaping into tater tot shape. Place on prepared baking sheet and repeat till all mixture is used. 4. Bake for 15-20min until bottoms are golden brown and crispy. Flip and bake for additional 5min. Serve with dipping sauce of choice. Entire batch: 285cal/10C/16F/24P
