Method

1. Preheat the oven to 400 degrees F.
2. Shred the zucchini and measure out 2 cups tightly packed.
3. Dump the zucchini onto a paper towel.
4. Then use another paper towel to press out as much moisture as possible.
5. Discard the paper towels.
6. Place the zucchini in a large bowl.
7. Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper.
8. Mix well to combine.
9. Using a 2 teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on parchment paper lined baking sheets.
10. 20-25 minutes until golden.
11. If your recipe does not need to be gluten free, you can substitute panko bread crumbs for the rice cereal.