Recipe: Zucchini Tater Tots

Although I have not tried this, it will be good. I love zucchini. Since I have Italian flavored Panko, I will use that instead of Italian seasoning. Dehydrated Vidalia onions can be rehydrated then added. I won't use kosher salt.

I hear people have an excess of zucchini, but it has never happened to me. No one puts five gallon buckets of zucchini on my porch.

Zucchini Tater Tots

1 heaping cup grated zucchini

¼ cup finely chopped shallot or yellow onion

¼ cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

¼ cup whole wheat panko or other unseasoned dried breadcrumbs

1 large egg

1 teaspoon dried Italian seasoning

¼ teaspoon garlic powder

¼ teaspoon kosher salt

Olive oil

Marinara sauce for serving

Directions:

1. Preheat oven to 400°F.
2. Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out (it will be a lot!).
3. Place the zucchini in a bowl along with all of the other ingredients except the olive oil. Mix until combined. If the mixture seems too wet, add a little more breadcrumbs.
4. Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
5. Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking
6. Serve with marinara or other dipping sauce.

Source

On Friday I will tell you how the list of chores went on Wednesday.

Your turn
Does this sound delicious to you? Or, have you vowed to never eat zucchini? Do you grow zucchinis or does someone give them to you?