Grate zucchini and squeeze out (see note below). In a medium size bowl combine all ingredients; stir until incorporated. Preheat a non-stick griddle to medium heat and lightly coat with cooking spray. Scoop and spread mixture into patties (I like mine about 3 inches in diameter) on the griddle. Cook until brown on each side and cooked through. Depending on how hot your stove is, you might want to turn the heat down. This has raw zucchini that isn't cooked, so it needs to cook roughly 7 minutes per side. I like mine with a little crisp on the outside.
We love these dipped in marinara sauce. These make a great side dish to whatever meat you want to serve alongside it. Add a green salad too and call it a meal! One serving will be a couple patties depending on how big you make them.
Note about squeezing zucchini: Place grated zucchini in a clean kitchen towel. Roll it up and hold over the sink and twist to squeeze out extra moisture. Helps it cook faster and not be soggy. You don't have to get all of it out, just some.
“Biceps After Babies Italian Zucchini Patties”
Macros for one serving (1/4 of recipe)
Cal 156 P 12.7 g C 13.8 g F 6.1 g
PRO TIP: Serving size is 1/4 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 4 to see how many grams one serving is.