Ingredients
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Cooking spray
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2 medium zucchini (about 12 oz)
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3/4 salt
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2 large eggs, beaten
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1/4 cup grated Parmesan cheese
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1 cup grated mozzarella cheese
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1 cup Italian-seasoned bread crumbs
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Ketchup, for serving
Steps
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.
Tips
Make these ahead through Step 4 and keep in the freezer for up to 2 months. Without thawing, bake as directed in Step 5.
