Cheesy Zucchini Tater Tots in 30 Minutes

Instructions:

1. Grate the zucchini using the large holes of a box grater. Place the shreds in a colander and toss with salt; let it sit for 5 minutes. Note: This allows the salt to penetrate the cell walls
2. Wrap the zucchini in a clean kitchen towel and squeeze firmly until no more liquid drips out and the zucchini feels almost dry. until it feels like a damp sponge, not a soaked one
3. In a large bowl, stir the dried zucchini with the beaten egg until evenly coated.
4. Fold in the Parmesan, cheddar, Panko, garlic powder, onion powder, and black pepper. Mix gently until the dough is cohesive.
5. Preheat oven to 400°F (200°C) if baking.
6. Scoop 1 tablespoon of mixture per tot, shape into small cylinders on a parchment lined sheet.
7. Lightly brush with olive oil.
8. Bake for 15-20 minutes until golden and crackling, flipping halfway through.
9. For air frying: Arrange tots in a single layer in the basket, spray lightly with oil.
10. Air fry at 390°F (198°C) for 10-12 minutes until edges are deeply bronzed, shaking the basket halfway through.