I was never much for tater tots, honestly: what's the big deal? They're just unseasoned mini hashbrowns. But these highlight that delicate, almost mushroomy flavor that zucchini has so nicely. Plus, they're crispy, so that's pretty good, isn't it? You can bake these at a variety of temperatures--just keep an eye on them if you want to go a bit hotter or cooler. In this way, you can pop these in the oven along with whatever main dish you're serving (I recommend some baked fish) and everything can be cooked together.
Serves 6-8 as a side
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated sharp cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini; as you know by now, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking until golden brown.