- 1 cup zucchini (grated)
- 1/4 cup shallot (finely chopped, or yellow onion)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon grated parmesan cheese
- 1/4 cup dried breadcrumbs (whole wheat panko or other unseasoned)
- 1 large egg
- 1 teaspoon italian seasoning (dried)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- olive oil
- marinara sauce (for serving)
PER SERVING *
|Calories35Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
Merkle 28 days ago
Flavor was excellent!
Debra J. 26 Jul 2017
It turned out delicious! I followed recipe closely, but I grated a red onion because I didn't have scallions.
Geral 21 Jul 2017
It came out great but I think they were in the oven for 35 minutes vs 20 which is what it says in the recipe
Denise D D. 17 Jul 2017
Tasty with 1/2 the Italian seasoning. And you really do need to wring out the water from the zucchini, otherwise too soggy or doughy.
Jen 29 Jun 2017
Easy to make! I added mushrooms and didn't really measure anything out, so when I went to form them they didn't stay together well and I needed to add another egg, which worked perfectly. Nice simple way to eat some tasty zucchini.
Elisa 21 Jun 2017
I'm also in Phoenix and bravely made these inside in the 400 degree oven. After grating the zucchini, I put it between two paper towels and stuck it outside to dry out in the 117 degree heat... it worked. I doubled the recipe. My mistake, I didn't flip them part way thru the baking time and the bottoms got a little dark, but next time I make them I will be sure to turn them. I also sprayed them with Pam rather than brushing them with olive oil. Cooking time was a bit longer than noted in the recipe, and they came out a bit salty, but they are great low carb snacks for anyone on Paleo or Atkins.
Cathy J. 21 Jun 2017
You have to log in to get the recipe. Simple and easy, will try sauteing rather than turning on the oven when its 117 degrees outside here in Phoenix. Delish!