Cut the ends off the zucchinis then cut them in half lengthwise, scoop out the seeds and grate the zucchinis on a box grater (you should have about 5 cups of shredded zucchini).
Place the shredded zucchini in a strainer in the sink and sprinkle on 1/2 tsp salt, let sit for 20 minutes to help release some moisture.
Place the shredded zucchini in a cheesecloth or towel and wring out any water (there should be quite a bit).
Preheat the oven to 425 F and line a baking sheet with lightly oiled parchment paper.
Mix the dried zucchini with the eggs, garlic, oregano, red pepper flakes, basil, oats, Parmesan, and 1/2 cup of the mozzarella together in a large bowl until well combined.
Spread the zucchini mixture onto the parchment paper to form a rectangle about a 1/4 inch thick.
Bake in the preheated oven for 30 minutes. Top with the remaining 1 cup of mozzarella cheese and bake 5 additional minutes.
Cut into strips and serve with marinara sauce for dipping.
10 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment