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Preheat the oven to 375°F (190°C).
Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
In a mixing bowl, combine zucchini, egg, mozzarella, almond flour, Italian seasoning, salt, and white pepper. Mix well.
Stir in melted butter and half of the Parmesan cheese.
Spoon the mixture into a greased muffin tin or small baking dish.
Sprinkle the remaining Parmesan cheese on top.
Bake for 20–25 minutes or until golden and set.
Garnish with chopped parsley before serving.
Serving and Storage Tips:
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