I am working on a low carb tot recipe and they where amazing fresh but we froze them the second time cooked they came out lacking. These are made with half zucchini and cauliflower. I tried to squeeze out as much water out of the zucchini as I could. And cauliflower I riced and cooked until starting to brown. Than I mixed in another equal part parmesan cheese, one egg and salt and pepper. When I cooked them fresh the outside was crunchy but the inside was soft and almost creamy. But when I tested them frozen the outside never got that crunchy and inside wasn't as creamy. I'm am thinking either still too much moisture before I froze them or the egg. Any ideas?