Prep time: 15 min Cook time: 20 min Serves: 6 Difficulty: Easy
2 cup(s) uncooked zucchini, coarsely grated, tightly packed*
1 large egg(s)
1⁄4 cup(s) shredded cheddar cheese, sharp variety
2 Tbsp yellow cornmeal
1⁄2 tsp table salt
1⁄4 tsp granulated garlic
1⁄4 tsp ground cumin
1 pinch cayenne pepper
- Preheat oven to 425°F. Line two baking sheets with parchment paper; coat with cooking spray.
- Press as much water out of zucchini as possible using a dish towel or paper towel; place zucchini in a large bowl. Add remaining ingredients to bowl; stir to combine.
- Spoon 1/4-cup mounds of batter onto prepared pans (3 per sheet); spread each into a 5-inch diameter circle. Bake, rotating pans halfway through cooking, 20 minutes. Let shells cool slightly before removing from pan.
- Serving size: 1 shell