Loaded with zucchini, these light and crispy baked tots are a perfect snack anytime of the day. Give ‘em a dunk in creamy ranch dressing and watch the tots disappear.
What You Get
Grated Parmesan cheese
Panko bread crumbs
Yogurt ranch dressing
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active time
40 minutes total time
Preheat the oven to 400°F. Line a sheet pan with parchment or foil and brush with olive oil.
Using the large holes of a box grater, grate the zucchini. You should have about 3 cups. Lay a clean kitchen towel, or several layers of paper towels, on the counter. Spread the grated zucchini down the middle and wring out the excess moisture. Finely chop 2 cloves of garlic.
In a large bowl, combine the grated zucchini, garlic, 1 egg, ½ cup Parmesan, ½ cup panko, a pinch of salt, and ½ teaspoon pepper. Use a tablespoon to scoop out balls of the veggie mixture onto the prepared sheet pan and shape into logs. Bake until golden brown, 20 to 22 minutes, turning once during cooking.
Serve the tots warm with ranch dressing on the side for dunking.
Contains: milk, eggs, wheat.