Tater-Less Parmesan Zucchini Tots Recipe

Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch long segments) and transfer zucchini pieces to a large bowl.

Sprinkle with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside.

In a medium bowl, beat the eggs; set aside.

In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine; set aside.

Using your hands or a slotted spoon, add about half of the floured zucchini pieces to the eggs for a quick dunk.

Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.

Place zucchini on prepared baking tray, spaced evenly and without touching. You want the oven air to circulate freely on all pieces so they get as crispy as possible.

Repeat battering process with remaining zucchini and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated, you’re fine.

Bake for about 15 minutes or until lightly golden brown. Start watching closely and checking after 9 minutes. Watch so the undersides don’t become overly browned or burn. Because all ovens, size of the tots, thickness of coating mixture, and personal preferences vary, cooking times will vary.

Tots are best warm and fresh. Serve with ketchup or your favorite dip.