Great way to use up the abundant summer squash! Good for breakfast, appetizer, side dish, or snack!
12 oz shredded zucchini
1 teaspoon salt
1 large egg
1/2 cup panko or regular bread crumbs, Italian flavor if you have
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
little bit of water or milk for binding
fresh or dried parmesan for topping
sour cream, ranch, or tzatziki sauce for serving
1 teaspoon salt
1 large egg
1/2 cup panko or regular bread crumbs, Italian flavor if you have
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
little bit of water or milk for binding
fresh or dried parmesan for topping
sour cream, ranch, or tzatziki sauce for serving
Spray parchment paper with nonstick cooking spray and place on a large baking sheet. Preheat oven to 400. Sprinkle shredded zucchini with salt and stir. Let sit for 5 minutes. Place in clean thin linen towel and wring out as much water as you can. Transfer to small mixing bowl and stir in remaining ingredients. Add a little milk or water if needed for binding. Form into 6-8 patties. Bake on the sprayed parchment paper at 400 for 20 minutes. Turn patties over and cook for additional 5 minutes or so, until golden brown. Sprinkle with dried parmesan cheese and fresh cracked pepper. Serve with tzatziki sauce or ranch.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 56 |
| % Daily Value* | |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 27mg | 9% |
| Sodium 469mg | 20% |
| Total Carbohydrate 8.6g | 3% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 1.7g | |
| Protein 2.8g | |
| Vitamin D 3mcg | 13% |
| Calcium 30mg | 2% |
| Iron 1mg | 4% |
| Potassium 178mg | 4% |
