Zucchini Tots
- Women`s Corner
- September 29, 2022
Step aside zoodles, these cheesy bites might be our new favorite way to use up surplus summer squash.
Ingredients:
- 2 medium zucchini (12 oz.)
- 1 large egg
- 1/2 c. grated pecorino
- 1/2 c. panko
- 1 clove garlic, crushed with press
- 1/2 tsp. black pepper
Method: Shrimp Enchiladas With Zucchini and Corn
Preheat oven to 400°F. Coat one large baking sheet with nonstick cooking spray. Shred zucchini and squeeze dry with paper towels. Mix shredded zucchini with egg, pecorino, panko, garlic, and pepper. Use a small cookie scoop to drop tablespoonfuls of mixture onto prepared baking sheet. Then, shape each into a small log. Bake in 400°F oven, turning halfway through, until golden brown, 20 to 22 minutes.
Tip: Make these tots ahead of time and refrigerate for up to 3 days. Pop them in a toaster oven on a piece of foil and toast on a dark setting heat to re-crisp.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
