½tspItalian Mixed Herbs(optional add more or less to taste)
Preheat oven to 180C / 350F / Gas 4 and prepare two baking sheets with parchment paper or a silicone baking sheet
Place the zucchini on a clean cloth and squeeze out the liquid into a bowl. (You need to get the zucchini quite dry for the recipe to work)
Place the zucchini back in the bowl and mix with the remaining ingredients
Form ½ tbsp balls and flatten into rounds onto the baking sheet. (Mine were around ½ cm / ¼ inch thick and I made 21)
Bake for approx. 15 mins (until crispy on the sides)
Zucchini Liquid: Don't throw this goodness away - add it to smoothies or pasta sauces.Cheese: You can use any good melting cheese such as cheddar, mozzarella or tasty. Or you can use a mix.Flour: Oat flour can easily be made by blending / processing oats until a flour consistency. Alternatively you can replace with another flour (such as all-purpose or almond)Making for a Baby: To lower sodium levels you can reduce the cheese to 1/4 cup.Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.