Step 1

Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.

Step 2

Transfer the zucchini into a medium bowl. Add the egg, flour, cheese, onion powder, garlic powder and black pepper and mix until well combined and mixture sticks together.

Step 3

Heat a large skillet over medium heat. Add the avocado oil, then scoop 2-3 tablespoons for the mixture on to the heated plan and flatten with a spatula. Cook until golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, about 2 more minutes.

Step 4

Serve warm with the labneh dip, sour cream or greek yogurt.