Instructions

• Place grated zucchinis in colander or bowl. Sprinkle 1 teaspoon of salt and let sit for 10 minutes. Squeeze out as much liquid as possible. Discard liquid.
• In large bowl, combine drained zucchini, ground meat, green onions, egg, garlic, ricotta, 1 teaspoon salt, and black pepper. Mix until combined.
• Heat large nonstick skillet over medium heat and add 1 tablespoon extra virgin olive oil.
• Scoop heaped tablespoons of mixture and form into patties about ⅓ inch (1 cm) thick.
• Cook uncovered for 3 minutes, flip, then cover and cook for 3 to 4 more minutes or until cooked through.
• Repeat with remaining mixture, adding more oil as needed.