Baked Zucchini Tots

Ingredients

• 2 cups packed shredded zucchini
• 2 large eggs
• 2/3 cups shredded Italian blend cheese (could use low fat cheese)
• 1/2 cup crushed rice cereal  such as Rice Chex or gluten-free rice puffs (or panko breadcrumbs)
• 1 1/2 teaspoons Italian Seasoning
• 1/2 teaspoon garlic powder
• salt and pepper

Instructions

• Preheat the oven to 400 degrees F. Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper towel. Then use another paper towel to press out as much moisture as possible. Discard the paper towels. Place the zucchini in a large bowl.
• Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Mix well to combine.
• Using a 2-teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on a parchment paper-lined baking sheets. Bake for 20-25 minutes until golden.