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Cheesy Zucchini Tots

Mozzarella and Parmesan bring loads of flavor and help turn zucchini into this crispy, kid-friendly side dish or after-school snack. Keep them stashed in the freezer for tots anytime.


Cheesy Zucchini Tots
source SavoryOnline
categories appetizer, side dish
yield Serves 4
prep time 20 mins
total time 35 mins

INGREDIENTS
  • Cooking spray
  • 2 Med zucchini (about 12 oz)
  • ¾ salt
  • 2 Lrg eggs, beaten
  • ¼ cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 cup Italian-seasoned bread crumbs
  • Ketchup, for serving

    • INSTRUCTIONS
  • 1. Preheat oven to 425°F. Line a sheet pan with parchment. Coat parchment with cooking spray.
  • 2. Coarsely grate the zucchini on a box grater to get 4 cups and add to a medium bowl with the salt. Toss to combine and let stand 20 min. for zucchini to release juices. Transfer zucchini to a clean dish towel or cheesecloth and squeeze out excess liquid.
  • 3. To a large bowl, add grated zucchini along with the eggs, Parmesan cheese, mozzarella cheese, and bread crumbs. Season with pepper and mix to combine.
  • 4. By the tablespoon, scoop and form mixture into small nuggets and place on prepared pan. Freeze 10 min.
  • 5. Coat tops of tots with cooking spray. Bake 15 min., until well browned and crisp. Serve immediately with the ketchup.

    • NOTES
    Make these ahead through Step 4 and keep in the freezer for up to 2 months. Without thawing, bake as directed in Step 5.

    NUTRITION