2 cups grated zucchini
1 large egg
1/2 cup grated Parmesan cheese
2 green onions, sliced thin
1/4 cup tapioca starch or corn starch
salt & pepper to taste
2 cups shredded cheddar cheese
After shredding the zucchini, squeeze all excess moisture from the shreds using paper towels.
In a large bowl, combine the first 6 ingredients (add salt & pepper) until incorporated.
In a large skillet, drizzle with oil to almost coat the bottom and heat on medium-high, scoop about 1/4 cup of the mixture onto the pan and flatten them out as much as possible using a spatula so that they are thin.
Lower heat to medium and cook each side for 5-7 mins. Remove and place on a plate lined with a paper towel to absorb excess oil.
Post credit goes to @healthyfoodadvice Instagram