I am always given a lot of cucumbers, squash, and zucchini during the summer, and I love to challenge myself to create new ways to cook them. This recipe is so simple, yet the results are fantastic. You will need:
1 large Zucchini
1 c grated cheese
Italian style Panko bread crumbs (2 handfuls)
Grate the entire Zucchini and squeeze out the extra moisture with a paper towel. Combine the zucchini, cheese, and eggs. Add breadcrumbs a little at a time until it all really starts to stick together. Season with onion powder, salt, and pepper (as much or as little as you like). Spray a muffin pan with non-stick spray. Put a fork full of the mixture into each muffin tin. Bake for 10 minutes at 350.