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Step aside zoodles, these cheesy bites might be our new favorite way to use up surplus summer squash.
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- Yields:
- 24
- Total Time:
- 30 mins
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
Directions
- Step 1Preheat 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.
- Step 2Use 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.
AIR FRYER INSTRUCTIONS: Heat air fryer to 375°F. Brush basket with oil; place half of tots in basket and air-fry, shaking occasionally, until golden brown, 6 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.
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