- 1 cup (130g) shredded zucchini, squeezed dry (see tip below)
- 1½ cups (360g) mashed potatoes (leftover or freshly made)
- ½ cup (50g) grated Parmesan cheese
- 2 large eggs, beaten
- ¼ cup (30g) all-purpose flour (or almond flour for GF)
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley or chives, chopped (optional)
- 1–2 tbsp olive oil or melted butter (for greasing pan)
🌱 Vegan option: Use flax eggs and nutritional yeast instead of Parmesan.
🍳 Instructions:
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