1 1/2 cups shredded and lightly patted dry zucchini
1 cup Italian seasoned panko bread crumbs
1/2 cup shredded parmesan cheese
1 large egg
Shred zucchini with a vegetable grater.
When done, pat zucchini dry with a few sheets of paper towels.
While you don’t need to completely dry the zucchini, you do want to absorb some of the moisture.
I used about 4 sheets of paper towels.
You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel,
the paper towel is moist but no longer soaking with water.
Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl.
Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.
Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it.
Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape.
Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.
Bake for about 20 minutes until bottoms are golden brown and crispy.
Flip over and bake for another 5 minutes.
Serve warm with dipping sauce of your choice.