I really like making these in the Summertime when zucchini and summer squash are in full season -- it's a great way to use them up rather than making a zucchini bread. I've made these for friends and family and everyone loves them, so I'm sure you will too!
Step 1 - Preheat the oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with coconut oil.
Step 2 - Line a large bowl with a nut milk bag and fill as you grate the zucchini. Sprinkle the grated zucchini with sea salt, toss, and set aside.
Step 3 - In a small bowl, mix together the flax and warm water (this creates a flax egg), and set aside. It should get to a gel-like consistency and that's because we are using this a vegan egg alternative.
Step 4 - Squeeze zucchini in the nut milk bag to squish out all excess water. It will take a while, but it's so worth it so that the dough is good consistency. Now, combine all the ingredients and mix until incorporated.
Step 5 - Dough will be sticky; form into a patty and spread out onto the baking sheet. Bake for 20-25 minutes (flipping halfway).
Serve hot or cold on a salad, by itself, etc.
Enjoy! Tag me on IG @gigiikent if you end up making this recipe - I love to see what others create.
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