Shred Zucchini and place in colander, sprinkle ½ tsp sea salt to “sweat” the excess liquid. Let sit for 15 mins. Drain and squeeze additional liquid using a cheesecloth or tea towel.

Preheat oven to 400°

In a medium sized mixing bowl, combine all ingredients. Line baking sheet with parchment paper, form logs using a well round tablespoon or more of mixture. Bake for 10 mins, flip, then bake for another 3-8 mins. Top and bottom should be golden. Store in a glass food container in the refrigerator for 3-5 days. Serve cold or reheat.