Ingredients
Equipment
Method
- Wash and dry your zucchini, then grate them using a box grater and gently squeeze to remove excess moisture.
- In a large mixing bowl, combine the grated zucchini, chopped parsley, eggs, and flour. Season with salt and pepper, and stir until you have a thick, sticky batter.
- Scoop out portions of the mixture and shape them into small patties, about 10 cm in diameter, on a lined baking sheet.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes, flipping halfway through to ensure both sides turn golden brown.
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 6gFat: 7gSaturated Fat: 1gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Notes
For extra flavor, add a pinch of grated Parmesan cheese to the mixture. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. You can swap zucchini for yellow squash or use gluten-free flour if necessary. Serve with a dollop of sour cream or tzatziki sauce for added flavor, and arrange on a platter with fresh herbs for presentation.
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