Ingredients:

  • 2 cups grated zucchini, firmly squeezed dry
  • 1 large egg, beaten
  • 1/2 cup almond flour or breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves minced garlic
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Grate the zucchini using a box grater. Note: Grate them into a bowl first to keep the mess contained.
  2. Place the shreds into a clean kitchen towel. Twist the towel tightly and squeeze with all your strength over the sink until no more liquid drips out.
  3. In a large bowl, combine the dried zucchini, beaten egg, almond flour (or breadcrumbs), and Parmesan.
  4. Fold in the mozzarella, minced garlic, chopped parsley, oregano, salt, and black pepper.
  5. Mix the ingredients with a spoon or your hands until the dough is tacky and holds its shape. Note: Tacky means it sticks to your finger slightly but doesn't leave a wet residue.
  6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Shape the mixture into 8-10 patties, making them roughly 1 inch thick.
  8. Place the patties on the sheet, leaving an inch of space between them.
  9. Bake for 20-25 minutes, flipping halfway through, until the edges are mahogany colored and the centers are set.