Finely grate the zucchini and transfer it to a colander lined with paper towels. Lightly sprinkle the zucchini with salt. Cover it with more paper towels and weigh it down with something heavy. I used a large can of tomatoes. What you're trying to do is squeeze as liquid from the zucchini as possible. Let it sit like this for 20 minutes.

After 20 minutes pick up the zucchini and squeeze the water out. You'll see a lot of water come out.

Preheat the oven to 425 degrees and put the zucchini in a medium sized bowl. Push it to one side and in the other side add the egg, almond flour, garlic powder and minced dried onion. Whisk it together.

Fold the zucchini into the almond flour mixture. Evenly sprinkle the top with salt and pepper.  Fold in the cheese.

I use a pizza pan with holes to make these. Line one of these pans (or a regular sheet pan if you don't have one) with parchment paper. Spray it with cooking spray.

Use a small cookie scoop or tablespoon to scoop the zucchini mixture onto the tray. Use your fingers to shape it in a tot shape (See photos in post). Spray the tops with cooking spray.

Bake on the first side for 15 minutes. Flip the tots over and bake another 10. Allow to cool for 5 minutes on the tray prior to serving. Serve with your favorite dipping sauce.  I recommend marinara or avocado ranch for dipping.