Adapted from www.melskitchencafe.com
This is my favorite version so far!
1-1/2 c. packed shredded zucchini
1 large egg, lightly beaten
1/4 to 1/2 c. shredded sharp cheddar cheese, or a blend or cheddar and Monterey jack
1/4 c. bread crumbs
2 t. fresh basil, minced
1 garlic clove, minced
1/4 t. sea salt
1/8 t. pepper
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Place shredded zucchini in a clean kitchen towel* and wring out all the excess water.
Place zucchini and remaining ingredients in a medium bowl and mix until combined.
Drop mixture by tablespoonfuls onto baking sheet; lightly press mounds to flatten slightly.
Bake for 16-20 minutes until edges are golden.
Yum!!
*Note: I use a Norwex netted Dish Cloth instead of the towel - it works great! The shredded zucchini shakes right out!
