Ingredients
- 2 pounds of zucchini, shredded. This would be about 6 cups of shredded zucchini
- 2 cloves of garlic, grated
- 2 large eggs
- ½ cup flour
- ½ cup parsley (you could use dill or green onions)
- Salt and pepper to taste
Instructions
FIRST STEP:
In a large bowl, place the shredded zucchini, sprinkle with 1 tsp salt, stir and let sit for 10 minutes.
In another large bowl combine the eggs, flour and garlic. Add in desired salt and pepper and the parsley, (or which herb you use)
SECOND STEP:
Using your hands, squeeze as much liquid out of the zucchini as is possible. Add this to the bowl with the egg mixture, do the zucchini in batches
Stir well to combine
THIRD STEP:
Preheat the oven to 400*, place parchment on two large baking trays
Using a large ice cream scoop, place scoops of the batter onto the baking sheets, flattening with the back of the scoop
FOURTH STEP:
Bake for 10 to 12 minutes, flip over and bake for another 10 to 12 minutes
These can be served cold or hot, Sour Cream, Greek yogurt or other dipping sauces or bowls as desired.
Enjoy!