RECIPES BY melskitchencafe [THANK YOU]
INGREDIENTS:
- 1 1/2 cups (7.5 ounces) packed shredded zucchini (no need to peel zucchini)
- 1 large egg, lightly beaten
- 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
- 1/4 cup (.75 ounce) panko or regular bread crumbs
- 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS:
- 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).
- Visit BAKED CHEESY ZUCCHINI BITES By https://www.melskitchencafe.com/ For Full Instructions
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