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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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Ingredients
2
medium zucchini (12 oz.)
1
large egg
1/2cup
grated pecorino
1/2cup
panko
1
clove garlic, crushed with press
1/2tsp.
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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At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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