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

vegetable oil

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