Don’t use pre-shredded cheese here; shred it fresh for the best and creamiest results.
Serve with ketchup, marinara, ranch or your favorite dipping sauce.
If baking, line a large rimmed baking sheet with parchment paper or a silicone liner.
Casey Barber
Shred zucchini on the coarse side of a box grater.
Place in a large bowl.
Shred provolone and fontina into the bowl, then grate Parmesan into the bowl.
Add panko, flour, pepper and oregano; stir to combine.
Add egg and stir to coat well.
Using your hands, lightly squeeze generous 1 1/2-tablespoon portions of the zucchini mixture to create 1-by-1 1/2-inch tots.
You should have 28 tots.
If baking, place on the prepared baking sheet and lightly coat with cooking spray.
Bake until lightly browned and crispy on top, about 20 minutes.
If air-frying, coat the air-fryer basket and the tops of the tots with cooking spray.
Air-fry until lightly browned and crispy on top, about 6 minutes.
Let the tots rest for 4 minutes before serving with your favorite sauce.
Bake or air-fry as directed without thawing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
