Looking for something to make with all that zucchini your garden produced this year? We have you covered with this fun, easy, and delicious recipe. Add in your favorite dipping sauce, and you’ll be looking for more zucchini to whip-up another batch. Recipe directions and list of ingredients are below the how-to video.
- 1 ½ cups packed shredded zucchini (don’t peel it first)
- 1 large egg (lightly beaten)
- ½ cup shredded sharp cheddar cheese
- ¼ cup panko or regular bread crumbs
- 1-2 teaspoons fresh basil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Pre-heat your oven to 425º.
Line a baking sheet or stone with parchment paper and lightly coat with cooking spray. Then place your shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink. You want the zucchini to be as dry as possible.
Place your zucchini and remaining ingredients in a medium bowl and mix until combined.
Scoop tablespoon size portions of the mixture and place on the prepared baking sheet. Leave a bit of room between each one. Press the mounds lightly with your hands to flatten slightly.
Bake for 16-20 minutes until the edges are golden.