INGREDIENTS
2 cloves
Garlic
1 tbsp
Parsley, fresh
1 tbsp
Sage, fresh
1 1/4
lbs Zucchini squash
1
Egg
1/2 cup
Hampton creek garlic mayo
1 tbsp
Lemon juice, fresh
1/3 cup
Almond meal/flour
3 tbsp
Gluten free all-purpose flour
3/4 tsp
Salt
2 tbsp
To 3 grapeseed oil
2 tbsp
Flax seed, ground
1/2 cup
Parmesan cheese