1 Cups (212 g) Packed Shredded Zucchini (No Need To Peel Zucchini)
1 Large Egg, Lightly Beaten
¼ To Cup (28-56 g) Shredded Sharp Cheddar Cheese Or A Blend; Cheddar And Monterey Jack
¼ Cup (21 G) Panko Or Regular Bread Crumbs
¼ Teaspoon Dried Basil, Or 1-2 Teaspoons Fresh
¼ Teaspoon Garlic Powder
¼ Teaspoon Kosher Salt
⅛ Teaspoon Pepper
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you’ll want about 6 ounces of zucchini that’s been squeezed dry).
Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.