Zucchini Tots 

1 1/2 C shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini) 

1 C panko breadcrumbs 

1/2 T dry Italian seasoning 

1/2 C shredded parmesan cheese 

1 large egg 

Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don't need to completely dry the zucchini, you do want to absorb some of the moisture. I used about four sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.  Preheat oven to 400 degrees. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese, and breadcrumbs. Stir until everything is thoroughly combined. Take one tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini. Bake for about 15-20 minutes until bottoms are golden brown and crispy. Flip over and bake for another five minutes. Serve warm with dipping sauce of your choice.