Baked Cheesy Zucchini Bites

Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter! From Mel's Kitchen Cafe

INGREDIENTS
 1 1/2 cups (7.5 ounces) packed shredded and dried zucchini (no need to peel zucchini)
 1 large egg, lightly beaten
 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
 1/4 cup (.75 ounce) panko or regular bread crumbs (I use whole wheat panko)
 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
 1/4 teaspoon garlic powder
 1/4 teaspoon salt
 1/8 teaspoon pepper

INSTRUCTIONS
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.

Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry).

Place the zucchini and remaining ingredients in a medium bowl and mix until combined.

Drop the mixture by tablespoonfuls on the prepared baking sheet and press the mounds with your hands to flatten.  We like ours very thin (about a quarter inch) so they're slightly crispy.

Bake for 14-18 minutes until the edges are golden.