Zucchini and Carrot Crunch

Zucchini and Carrot Crunch


  • 1 cup grated organic carrots
  • 1 cup grated organic yellow zucchini with skin
  • 1 ½ cup freshly grated Parmesan cheese
  • 1 organic egg white, whisked
  • 1 garlic clove, minced
  • Pinch of sea salt
  • ½ tsp. organic GF dried rosemary,
  • ½ tsp. organic GF freshly ground black pepper


  1. Preheat oven to 400 F
  2. Combine all ingredients together and with a tablespoon drop batter on a baking sheet lined with parchment paper
  3. Bake until slightly golden about 15 minutes depending on your oven

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