Cheesy Zucchini Tots

Not one, not two, but three cheeses make these low-carb cheesy zucchini tots live up to their name. Bake them in the oven or fry them in your air fryer for a crisp exterior and a gooey, melted center. 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.

Ingredients

  • 1 medium-large zucchini (about 12 ounces)
  • 1 ounce provolone cheese (about 1/3 cup shredded)
  • 1 ounce fontina cheese (about 1/3 cup shredded)
  • 1 ounce parmesan cheese (about 1/4 cup grated)
  • ½ cup panko breadcrumbs (regular or gluten-free)
  • 2 tablespoons all-purpose flour or gluten-free flour blend
  • ½ teaspoon ground pepper
  • ½ teaspoon dried oregano
  • 1 large egg, beaten
  • cooking spray

Directions

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