Ingredients
Method
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Grate the zucchini and place in a clean kitchen towel. Wring out all excess liquid.
- Combine the squeezed zucchini, egg, half the mozzarella, all the parmesan, and spices in a bowl.
- Shape the mixture on the baking sheet into a rectangle about 1/2 inch thick.
- Bake for 15 minutes. Remove and sprinkle the remaining mozzarella on top.
- Bake for another 5 minutes or until the cheese is bubbly and edges are brown.
- Slice and serve with your favorite dip.
Notes
- The Golden Rule: You must squeeze the grated zucchini in a kitchen towel until it is bone-dry. If you think you're done, squeeze one more time. Residual water is the only reason this recipe fails.
- Cheese Quality: Use freshly grated Parmesan (from a block) rather than the powdered variety in a green can; the real stuff melts better and creates a crispier structure.
- Parchment is Mandatory: Do not bake these directly on a metal tray or use foil. They will stick. High-quality parchment paper ensures they lift off easily.
- Don't Over-mix: Stir until just combined. Over-working the egg and cheese mixture can result in a "rubbery" texture.
- Reheating for Crunch: If you have leftovers, avoid the microwave. Reheat in a dry pan over medium heat or in a 200°C oven for 5 minutes to restore the original crispiness.
- Uniform Thickness: Aim for a consistent 1/2-inch thickness when shaping. Thin spots will burn before the center sets.