Zucchini cookies with lemon, egg and Pecorino Romano cheese.
Grate the zucchini coarsely. Clean the lemon and grate the yellow skin.
Beat the egg. Grate the cheese and finely chop the parsley. Mix the zucchini with the lemon zest, egg, flour, cheese, parsley, pepper and salt.
Heat 2 tbsp oil per large skillet and scoop 12 scraps of zucchini with two scoops.
Press them flat with a spatula. Bake the zucchini cookies in 6 min. Per side brown and cooked.
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