1

To make the dip, combine yogurt, lemon juice, garlic, and salt in a medium bowl; refrigerate until ready to use.

2

To make zucchini tots, using the finest side of a box grater, grate zucchini (you’ll have about 3 c zucchini). Transfer to a clean, low-lint linen cloth; wring out as much moisture as possible.

3

In a large metal bowl, gently mix zucchini with 2 beaten eggs, both cheeses, oregano, garlic, salt, and pepper. (Squeeze out excess moisture, if necessary.)

4

Using your hands, scoop out 2 Tbsp zucchini mixture; form into a short log, place on a wax paper-lined pan and repeat with remaining ingredients.

5

Beat remaining egg in a shallow bowl; place panko in another shallow bowl. Roll each tot first in egg; next roll in panko to coat. Place coated tots back on same a pan; freeze for 2 hours or overnight to help them stay together when cooking.

6

Place frozen tots on air fryer tray (do this in batches if necessary). Air fry at 400°F, gently turning once, until well browned, about 10 minutes. Serve warm with yogurt sauce on the side.

7

Serving Size: 2 tots and 2 Tbsp dip