Here's the full recipe for those frustrated at having to click over to the website: 1 1/2 cups (7.5 ounces) packed shredded zucchini (no need to peel zucchini) 1 large egg, lightly beaten 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack 1/4 cup (.75 ounce) panko or regular bread crumbs 1/4 teaspoon dried basil (or 1-2 teaspoons fresh) 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry). Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.
For everyone that wants measurements listed on the video, the full recipe is linked in the video description. :) This is an older video of mine that doesn't include measurements, but it's really easy to access the video and get the recipe amounts.
INGREDIENTS 1 1/2 cups (7.5 ounces) packed shredded zucchini (no need to peel zucchini) 1 large egg, lightly beaten 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack 1/4 cup (.75 ounce) panko or regular bread crumbs 1/4 teaspoon dried basil (or 1-2 teaspoons fresh) 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper INSTRUCTIONS Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry). Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.
The full recipe is linked in the video description. :) This is an older video of mine that doesn't include measurements - started including them on the newer videos but the recipe is easily available.
What are the ingredients I didn't see the powder seasoning. There is cheese and eggs zucchini shredded. But I don't see the name of the powder seasoning
