Step 1

Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake until golden brown and crispy, 18-24 minutes, turning half way.

Step 6

Serve with your favorite dipping sauce.