Ingredients:
1 cup shredded, well-drained zucchini
2 cloves garlic, finely grated
1/3 cup breadcrumbs
1/3 cup grated Parmigiano-Reggiano
1 large egg
2 tbsp. chopped fresh chives
1 tbsp. chopped parsley
1 tbsp. chopped basil
2 tsp chopped oregano
Salt & pepper to taste
Marinara or ranch for dipping
15 Min Prep:
Preheat oven to 400°F. Line a baking sheet with parchment and lightly oil or spray.
Shred zucchini and squeeze out all moisture using a clean towel or paper towels.
In a bowl, beat the egg, then mix in zucchini, garlic, herbs, cheese, breadcrumbs, salt, and pepper until well combined.
Use a 1-tablespoon scoop to portion mixture onto the tray, spacing evenly.
15 Minutes Cook:
Bake for 15–18 minutes, flipping halfway for even browning.
Serve warm with marinara or ranch dressing for dipping. Crispy, cheesy, and packed with fresh flavor, a perfect way to enjoy the season’s harvest in just 30 minutes!
Recipe by Jenn Borealo, Culinary Specialist
