2 cups grated zucchini (about 2 grocery-store zucchini or 1 medium garden)
1/2 to 3/4 cup onion, finely diced……......…….……………1 large egg
1/2 cup freshly grated Parmesan or Italian blend cheese
1 cup Panko or Italian herb dry bread crumbs (divided into 2)
About 1 tsp. Kosher salt………………...........…...………….1/2 tsp. pepper
1 tsp. garlic powder……………………...........…...………….1/2 tsp. dry oregano flakes
About 2 TB extra-virgin olive oil
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Grate the zucchini; then put it onto some paper towels and pat (or squeeze) dry. Put the zucchini in a bowl, and add everything else (except 1/2 cup of the bread crumbs and olive oil).
Put the remaining 1/2 cup bread crumbs into a saucer and set aside. Heat the olive oil in a large skillet.
Using a heaping tablespoon, form the mixture into about 8-10 patties with your hands. Dip both sides of the patties into the bread crumbs in the saucer. Put the patties into the hot pan, patting them down a little with a spatula. Cook on medium-high heat for about 2-3 minutes on each side (until there’s a crispy crust on the outside and they’re cooked inside).
These are good with cold, sliced fresh tomatoes … or a side of Ranch dressing.