Ingredients:

  • 1 lb zucchini, grated
  • 15 g fresh garlic, minced
  • 1 large egg, beaten
  • 6 g salt, divided
  • 90 g breadcrumbs, panko or plain
  • 50 g Parmesan cheese, finely grated
  • 8 g fresh parsley, chopped
  • 1 g dried oregano
  • 1 g black pepper
  • 30 ml olive oil, for coating/spraying

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Toss with ½ tsp of salt and let sit for 10 minutes to draw out moisture.
  2. Transfer the zucchini to a kitchen towel and squeeze firmly until no more liquid escapes.
  3. In a large bowl, combine the squeezed zucchini, minced garlic, beaten egg, Parmesan, breadcrumbs, parsley, oregano, and pepper. Mix by hand until the dough is cohesive and no longer sticky to the touch.
  4. Scoop roughly 1 tbsp of the mixture and roll it between your palms into a ball.
  5. For the Oven: Place on a parchment-lined sheet and spray with olive oil. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
  6. For the Air Fryer: Place in the basket in a single layer. Cook at 375°F (190°C) for 12–15 minutes.