Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups of zucchini, grated
  • 1 tablespoon of sea salt
  • 1 1/2 cups of carrot, grated
  • 4 tablespoons of panko bread crumbs (or whatever kind of breadcrumbs)
  • 2 tablespoons of cornmeal
  • 5 tablespoons of Parmesan cheese, grated
  • 2 eggs, beaten
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Instruction

  • Pre-heat the oven to 400 degrees F.
  • In a strainer, sprinkle the grated zucchini with the sea salt and let sit for 10 minutes. Give the zucchini a quick rinse to wash away some of the salt and then SQUEEZE the heck out of it to release as much moisture as possible.
  • Mix the zucchini and carrot together in a large bowl and set aside.
  • In a small bowl, mix together 1 tablespoon the cornmeal, breadcrumbs, and 4 tablespoon of the cheese. Set aside.
  • Add into the Zucchini mixture the beaten eggs, S&P, and the remaining 1 tablespoon of cheese. Mix well and then pour into a greased casserole pan.
  • Eveny top the veggie mixture with the breadcrumb mixture.
  • Cover with aluminum foil and bake for 35 minutes.
  • Remove the foil and bake for an additional 10-15 minutes or until the top starts to brown up a bit.
  • Let cool briefly and ENJOY!!