Baked Zucchini Carrot Tots

• 2 cups Zucchini, Shredded
• 1-1/2 cup Carrots, Peeled And Shredded
• 1/4 cups Red Onion, Finely Diced
• 1/2 cups Panko Bread Crumbs
• 2 Eggs (large)
• 3 Tablespoons Sharp Cheddar Cheese
• 2 Tablespoons Fresh Grated Parmesan Cheese
• 2 teaspoons Dried Oregano
• 2 teaspoons Dried Basil
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Sea Salt
• 1 teaspoon Fresh Ground Black Pepper

1. Preheat oven to 400u0b0F. Lay a piece of parchment paper on a baking sheet.
2. Place zucchini inside a couple of paper towels, and squeeze out as much liquid as possible. Lay 2 paper towels on a flat surface, spread zucchini on top, and let sit for about 10 minutes. Squeeze more water out of zucchini again
3. Add zucchini, carrots, onion, Panko, eggs, cheeses, oregano, basil, onion powder, garlic powder, paprika, salt and pepper to large bowl. Mix well until fully combined.
4. Form tots. I use about 1 1/2 tablespoons per tot, and press mixture together in my hands to help them hold together. Place tots on baking sheet. Spray lightly with cooking spray
5. Bake tots for 15-18 minutes, until golden brown and crisp. Flip tots after 10 minutes. Note: the size of the tots will determine how long they take to cook.
6. Serve immediately. Yields 18 to 20 tots.

zucchini, carrots, ubc, bread crumbs, eggs, cheddar cheese, parmesan cheese, oregano, basil, onion powder, garlic, paprika, salt, fresh ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/baked-zucchini-carrot-tots/ (may not work)