Cheesy Zucchini Squares

So, the other day my mom posted a recipe video on my FB wall that she thought I would like and try to make vegan. For two days, all I thought about was this video even though it was not vegan. I knew I could vegan it and it turned out so great, I made it twice in one day. I am totally digging this recipe.

This would be a great appetizer too. If I had them now, I would be eating them for breakfast. ha ha

So let's make it. Here is what you will need. 

Preheat your oven to 425 degrees
1 large zucchini shredded (about 2 cups)
1 egg replacer (used both Neat and Bob's Red Mill Egg replacer. Both work really great.)
1 clove of garlic minced
1/2 tsp of dried oregano
1 cup vegan mozzarella
1/4 cup vegan parmesan
1/4 cup cornstarch
1/4 tsp salt
1/4 tsp pepper
additional mozzarella and parsley for sprinkling on top

For the zucchini, you might have to squeeze out the extra liquid.

In a large bowl, combine the zucchini and egg replacer. Stir to combine and make sure the egg replacer gets distributed really well. Then add everything else combining really well. 

Dump the mix onto a parchment lined cookie sheet and spread out evenly forming a rectangle. Should be about 1/4 inch thick. 

Bake for 25 - 30 minutes. The edges should be browned and looking crispy. Remove from the oven and sprinkle on fresh or dried parsley and some additional mozzarella. Bake about five more minutes or until the cheese is melty. 

With a pizza cutter, cut into squares and serve with your favorite marinara or pizza sauce.