Zucchini Tots

🥘 Ingredients

• egg (large)
  1
• garlic (crushed with press)
  1 clove
• panko
  1/2 cup
• pecorino (grated)
  1/2 cup
• pepper (black)
  1/2 tsp
• zucchini (medium, 12 oz.)
  2

🍳 Cookware

• baking sheet

1. 1

   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 .

   zucchini: 2 (medium, 12 oz.), egg: 1 (large), pecorino: 1/2 cup (grated), panko: 1/2 cup, garlic: 1 clove (crushed with press), pepper: 1/2 tsp (black)
2. 2

   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, ⏱️ 20-22 minutes .
3. 📝

   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.