1 ½ C. packed grated zucchini (I used half yellow squash)
Generous ½ C. crushed garlic croutons (I used Costco’s Focaccia garlic)
1 beaten egg
½ C. Parmesan cheese
2 T. chopped fresh basil or 1 tsp. dry (the fresh was great)
¼ tsp. garlic powder (I used a little fried garlic but this will work)
1/8 tsp. black pepper
Mix everything together and let sit for 5 minutes for the croutons to absorb the zucchini liquid. Drop generous spoons full onto a greased parchment lined cookie sheet. Bake 425 for 15-18 minutes until they have crispy brown edges. Makes 8-12 Depending how big you want them to be.