Baked Zucchini Parmesan Rounds

Oh my word, y'all. 

Let me just say that this recipe happened completely by accident, as many of my best dishes do. I started out trying to make a Pinterest recipe, but about two steps in, I changed it. I just can't leave well-enough alone. And that can be a good thing. 

I started by grating 1/2 of a medium-sized zucchini (probably about 3/4 cup). 

To the zucchini, I added a cup and a half of fresh graded Parmesan, some salt and garlic powder, and maybe about an ounce or two of shredded mozzarella cheese (I had about an inch left in a two cup bag, so I just dumped it in). I added an egg and mixed it together by hand. 

Scoop out small amount of the zucchini mixture, place on a parchment-lined baking sheet, and flatten. 

Bake at 375 for 13 minutes. Switch to broil for two more minutes. 

Allow to cool on the pan for two minutes. They have a wonderful crisp on the outside with a warm, soft middle. These would be perfect to use as crackers for a dip or even as the crust for tiny, bite-sized pizzas... 

The real test was presenting one to my husband, who is not going low-carb with me. I gave him one to eat and watched as he took a rather tentative bite. 

His brow furrowed for a moment, and then his eyes got big. "This is amazing! What is this?"

"Zucchini, honey. It's zucchini."