| Preparation time | 5 min |
| Cooking Time | 30 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
4 ½ cups grated zucchini or other seasonal squash (about 3 medium)1 teaspoon kosher salt½ cup uncooked old-fashioned rolled oats¼ cup pecans¼ cup sliced green onions4 Tablespoons chopped fresh parsley (or other herb)¼ teaspoon garlic powder¼ teaspoon onion powder½ teaspoon freshly ground black pepper3 ounces of cheese (crumbled feta is perfect or a combination of feta and grated parmesan)2 eggs, lightly beatenExtra virgin olive oil for brushing the sheet pan
Directions
- Place the zucchini in a colander and sprinkle with 1 teaspoon salt. Toss well and let stand for 10 minutes, tossing occasionally.
- Meanwhile, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and brush with olive oil.
- Place the oats and the nuts in a food processor and process until finely ground. Place in a large bowl and set aside.
- When the zucchini is done soaking in the salt, place it in a nut milk bag or a thin kitchen towel and squeeze out all of the excess water. Do not rinse the zucchini!
- Add the zucchini, green onions, herbs, garlic powder, pepper, cheese and eggs to the bowl with the oat/nut mixture and stir well to combine.
- Spoon a Tablespoon of the batter and use your hands to shape into a log/tot.
- Place on the cookie sheet and repeat with remaining batter.
- Bake until golden brown, about 20-22 minutes. Serve immediately.