Cheesy zucchini and carrot 'NUGGETS'

Prep 20 mins + 30 mins resting | Cook 20 mins | Makes about 30

300g zucchini, coarsely grated
1 tsp fine salt
200g carrots, roughly chopped
150g tasty cheese, roughly chopped
1 free-range egg
1½ cup panko breadcrumbs, plus extra 1 cup for coating
½ clove garlic, finely grated
extra virgin olive oil cooking spray
tzatziki, for dipping

Step 1 Toss zucchini and salt together in a fine sieve over a large bowl. Set aside for 30 minutes to draw out moisture. Use your hands, squeeze excess moisture from zucchini. Set aside.

Step 2 Meanwhile, preheat oven to 200°C fan-forced. Line two oven trays with baking paper.

Step 3 Combine carrot and cheese in a food processor and process until very finely chopped. Add drained zucchini, egg, 1½ cups breadcrumbs and garlic. Process again until well combined. Season to taste.

Step 4 Place extra 1 cup panko breadcrumbs onto a plate. Using your hands, gently roll tablespoons of the mixture into small balls then coat in extra panko breadcrumbs and arrange on prepared trays. Spray with oil spray. Bake for 20-25 minutes or until golden. Set aside for 5 minutes to cool slightly. Serve with tzatziki for dipping.

Good for you ... Zucchini Flowers

Zucchini are a source of vitamin C. This vitamin is important for healthy gums and also helps the body fight infections. Dark green varieties contribute some beta carotene, an antioxidant pigment which the body can convert to vitamin A.