Ingredients

The following ingredients have 5 Servings
  • 3 medium zucchini ((or 2 zucchini and 1 yellow squash), grated)
  • 2/3 cup panko bread crumbs
  • 1/2 cup sharp cheddar cheese (finely grated)
  • 2 eggs
  • 1 tsp cornstarch
  • 3/4 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1/8 tsp dried parsley
  • 1/8 tsp paprika
  • avocado oil (OR grape seed oil OR pam)

Instruction

  • Preheat oven to 425 degrees. Generously spray/oil a standard size cookie sheet with nonstick spray (PAM works, but I prefer using avocado oil or grapeseed oil).
  • Place grated zucchini in a colander with small holes over the sink and press as much water out as possible (this look me a good 5 minutes).
  • Transfer zucchini to a large mixing bowl. Add breadcrumbs, cheese, eggs, cornstarch, salt, garlic, onion, pepper, parsley and paprika. Using a large spatula, mix the ingredient together until combined.
  • Using a tablespoon for uniform measurement, scoop zucchini and form into tots. Place onto the prepared baking sheet. Lightly spray tops with oil.
  • Place into the oven and bake until golden brown and crisp, about 18-22 minutes. Serve immediately alongside your favorite dip (ketchup, marinara or ranch).