Ingredients:

  • 2 cups (225g) grated zucchini (squeezed dry)
  • 1/2 tsp (3g) salt
  • 1 large egg (50g), lightly beaten
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/2 cup (56g) shredded sharp cheddar cheese
  • 2 tbsp (16g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) dried oregano
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Toss with salt and let sit for 5 minutes.
  2. Wrap the shredded zucchini in a kitchen towel and squeeze firmly until no more liquid drips out.
  3. In a large bowl, combine the dried zucchini, beaten egg, Panko, cheddar, Parmesan, garlic powder, oregano, and black pepper. Stir until the mixture is tacky and holds together.
  4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Scoop about 1 tablespoon of the mixture and roll it into a small cylinder. Place on the tray and spray lightly with oil.
  6. Bake for 18–22 minutes, flipping halfway through, until mahogany-colored and firm.