Preheat oven to 425 degrees F. Line a sheet pan with parchment. Coat parchment with cooking spray.

Coarsely grate zucchini on a box grater to get 4 cups and add to a medium bowl with salt. Toss to combine; let stand 20 minutes for zucchini to release juices. Transfer zucchini to a clean dish towel or cheesecloth and squeeze out excess liquid.

To a large bowl, add grated zucchini along with eggs, Parmesan cheese, mozzarella cheese and bread crumbs. Season with pepper and mix to combine.

By the tablespoon, scoop and form mixture into small nuggets and place on prepared pan. Freeze 10 minutes.

Coat tops of tots with cooking spray. Bake until browned and crisp, 15 minutes. Serve immediately with ketchup.

Tip: Make the tots ahead through Step 4 and keep in the freezer for up to 2 months. Without thawing, bake as directed in Step 5.

Source: Hannaford fresh Magazine, September 2024