2 Medium Zucchini Grated/Shredded
1/2 small onion, minced
1/2 cup shredded sharp cheddar
1/2 cup grated parmesan
1 tsp garlic powder
1/4 cup Italian breadcrumbs or panko
salt & pepper
Preheat oven to 400
Grate the zucchini and put it in a collander
Squeeze out as much water as you can with your hands.
Sprinkle with salt. Let it sit for about 10 – 15 minutes while you prepare the other ingredients.
Add the remaining ingredients to a bowl and stir them together
Now squeeze some more water out of your zucchini. It’s a pretty watery veggie. Use your hands, paper towels etc.
The more water you get out, the crisper your tots will be.
Stir your zucchini in with the rest of your batter.
I like using a cupcake pan for backing these, but you can also use a cookie sheet lined with parchment paper.
Either way, spray with cooking spray and drop a good sized tablespoon of the batter in your pan.
Flatten it down a bit and bake at 400 degrees for 20-25 minutes or until golden brown.
(If you’re using the cookie sheet, flip them half way through)
Serve with sour cream, ranch or blue cheese dressing.