Step aside zoodles, these cheesy bites might be our new favorite way to use up surplus summer squash.
Contents
Ingredients
- 2medium zucchini (12 oz.)
- 1large egg
- 1/2 c.grated pecorino
- 1/2 c.panko
- 1clove garlic, crushed with press
- 1/2 tsp.black pepper
Directions
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- Step 1Preheat oven to 400°F. Coat one large baking sheet with nonstick cooking spray. Shred zucchini and squeeze dry with paper towels. Mix shredded zucchini with egg, pecorino, panko, garlic, and pepper.
- Step 2Use a small cookie scoop to drop tablespoonfuls of mixture onto prepared baking sheet. Then, shape each into a small log. Bake in 400°F oven, turning halfway through, until golden brown, 20 to 22 minutes.