1 ½cupsfrozen chopped spinachdefrosted, and squeezed dry
½cupshredded zucchiniwell drained
1large egg
¼cupMozzarella Cheese
½cupcottage cheese
½cuppanko breadcrumb
½teaspoonsalt
½teaspoonpepper
Instructions
Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper.
Be sure the shredded zucchini and spinach have been drained well. I do this by squeezing out liquid in an old kitchen towel or cheese cloth.
In a food processor fitted with an s-blade, process the squeezed zucchini and spinach with the egg, salt, pepper, cottage cheese, mozzarella and breadcrumbs until the ingredeints are just combined.
Scoop about 1 tablespoon of mix and gently press between your hands into a ball then shape into a tater-tot shape. Place on your prepared baking sheet.
Bake until golden brown and crispy, 18-24 minutes, turning half way.
Serve with your favorite dipping sauce.
Notes
Feel free to use cheddar cheese in place of mozzarella cheese.
If you need these to be gluten-free, just use gluten-free bread crumbs and the nuggets will still turn out perfectly.