Ingredients
The following ingredients have 10 Servings
- 1 cup shredded zucchini
- 1 large egg
- 1/4 cup small-diced yellow onion
- 1/3 cup grated Asiago Cheese (feel free to use Parmesan, mozzarella, or even cheddar)
- 1/4 cup Panko breadcrumbs (or regular bread crumbs)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon garlic powder
- Zest from 1/2 lemon
Instruction
- Preheat. Preheat the oven to 400˚ F, and line a baking sheet with parchment paper. TIP: Don't use foil - the tots will stick to it like super-glue. Trust me.
- Shred the zucchini. Use the large holes in a cheese grater to shred the zucchini. Squeeze out the excess liquid.
- Grate the cheese. Use the small holes in a cheese grater to grate the Asiago or Parmesan cheese.
- Mix. Whisk the egg in a medium-sized bowl. Add the remaining ingredients, and mix well using a large metal spoon.
- Form the tots. Using a soup spoon, scoop the zucchini mixture into mounds, and gently shape. Each tot will be about 2 tablespoons, and you should end up with 10 tots. Arrange on the prepared baking sheet.
- Bake. Bake for 12 minutes, gently flip over, and bake for another 8-10 minutes, or until lightly browned.
- Serve. Serve warm.