ZUCCHINI TOTS

By PineyCook

Ingredients

• 2 zucchini, shredded
• 2 carrots, peeled and shredded
• 1/2 cup Panko*
• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 2 tablespoons freshly grated Parmesan
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely, removing as much water as possible.

Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder and cajun seasoning; season with salt and pepper, to taste.

Form zucchini into tots and place onto the prepared baking sheet.

Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.*

NOTES

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.