TULSA, Oklahoma - Ingredients: 

  • 1 1/2 Cups of Zucchini (shredded and patted dry)
  • 1 Cup of Italian seasoned Panko Bread Crumbs
  • 1/2 Cup shredded Parmesan cheese
  • 1 Large egg, beaten

Directions:

  1. Shred zucchini with a vegetable grater, and pat dry with a few sheets of paper towels. Absorb most of the moisture. Keep drying until paper towels are no longer soaking with water.
  2. Preheat oven to 400 F. Measure out 1 1/2 cups of dry zucchini and place in a large mixing bowl. Add egg, cheese and bread crumbs. Mix well.
  3. Take 1 tablespoon of zucchini batter and squeeze in palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a tater tot shape. Place onto a baking sheet lined with parchment paper. Repeat with remaining ingredients. 
  4. Bake for 20 minutes or until bottoms are golden brown and crispy. Flip over and bake another 5 minutes. Serve warm with a dipping sauce of your choice.

Serves: 4

Nutritional analysis per serving:

  • Calories: 70
  • Calories from fat: 35
  • Total fat: 4g
  • Saturated fat: 2g
  • Cholesterol: 60mg
  • Sugars: 2g 
  • Sodium: 190mg
  • Carbs: 2g
  • Protein: 6g