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|Calories35Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Merkle a year ago
Flavor was excellent!
Debra J. 3 years ago
It turned out delicious! I followed recipe closely, but I grated a red onion because I didn't have scallions.
Geral 3 years ago
It came out great but I think they were in the oven for 35 minutes vs 20 which is what it says in the recipe
Denise D D. 3 years ago
Tasty with 1/2 the Italian seasoning. And you really do need to wring out the water from the zucchini, otherwise too soggy or doughy.
Jen 3 years ago
Easy to make! I added mushrooms and didn't really measure anything out, so when I went to form them they didn't stay together well and I needed to add another egg, which worked perfectly. Nice simple way to eat some tasty zucchini.
Elisa 3 years ago
I'm also in Phoenix and bravely made these inside in the 400 degree oven. After grating the zucchini, I put it between two paper towels and stuck it outside to dry out in the 117 degree heat... it worked. I doubled the recipe. My mistake, I didn't flip them part way thru the baking time and the bottoms got a little dark, but next time I make them I will be sure to turn them. I also sprayed them with Pam rather than brushing them with olive oil. Cooking time was a bit longer than noted in the recipe, and they came out a bit salty, but they are great low carb snacks for anyone on Paleo or Atkins.
Cathy J. 3 years ago
You have to log in to get the recipe. Simple and easy, will try sauteing rather than turning on the oven when its 117 degrees outside here in Phoenix. Delish!