-
Preheat oven to 400°F and line a baking sheet with parchment paper.
-
Place the grated zucchini into a kitchen towel and squeeze all excess liquid out. Discard the liquid. It should come out to 1 cup packed after the liquid is squeezed out.
-
Transfer the dried zucchini into a medium bowl. Add the egg, cheese, panko breadcrumbs, Italian seasoning and onion powder. Season with salt and pepper, and then combine until mixture sticks together.
-
Spoon about 1 tablespoon of the mixture and form into small ovals, like the shape of tater tots. Makes about 16.
-
Place the tater tots on the greased baking sheet and bake for 25-30 minutes, turning halfway through, until they’re golden.
-
Serve warm with ketchup or other dipping sauce.
