Ingredients:

  • 2 cups (300g) shredded zucchini
  • 1/2 tsp (3g) kosher salt
  • 1 large (50g) egg, beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/4 cup (30g) Panko breadcrumbs
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Grate the zucchini using the large holes of a box grater, place in a bowl, and toss with kosher salt. Let sit for 10 minutes.
  2. Transfer the salted zucchini to a kitchen towel or cheesecloth and squeeze firmly over the sink until no more liquid drips out.
  3. In a medium mixing bowl, whisk the beaten egg.
  4. Stir in the squeezed zucchini, Parmesan cheese, shredded cheddar, Panko breadcrumbs, minced garlic, black pepper, and garlic powder until the batter is evenly distributed and tacky.
  5. Preheat oven to 400°F (200°C) and lightly grease a mini muffin tin with non-stick cooking spray.
  6. Scoop approximately 1 tablespoon of the mixture into each slot, pressing down slightly with a spoon.
  7. Bake for 20-22 minutes until the edges are deep mahogany-gold and the tops are firm.
  8. Allow the bites to cool in the pan for 5 minutes before gently lifting them out with a butter knife.