First, preheat your oven to 400 degrees. Place your 2 cups of grated zucchini in a large bowl. Then press out as much moisture as possible with paper towels (or a clean dish towel). Press over and over until most of the excess moisture is gone. The drier you can get the zucchini, the better.

Next crush the dried hashbrowns with your hands (or with a rolling pin) to make them a little smaller. Add to your zucchini.

Next, add the mozzarella cheese, cheddar cheese, eggs, Italian seasoning, garlic powder, salt and pepper. Mix together thoroughly with a large spoon.

Prepare a large baking sheet with parchment paper. Using a small cookie scoop, press the zucchini mixture into bite size portions.

Bake at 400 degrees F for about 20-25 minutes. When they are golden brown, remove from oven and serve immediately!

You can keep leftover zucchini tots in the refrigerator in an airtight container for 3 days, or you can freeze them in a freezer safe container for 2-3 months. They can be reheated by placing on a prepared baking sheet in the oven, or you can use an air fryer or toaster oven.