![Zucchini, Carrot, and Parmesan Cookies Zucchini, Carrot, and Parmesan Cookies](https://d36fw6y2wq3bat.cloudfront.net/recipes/galletas-de-calabacin-zanahoria-y-parmesano/900/galletas-de-calabacin-zanahoria-y-parmesano_version_1652871737.jpg)
Zucchini, Carrot, and Parmesan Cookies
ingredients
3
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
![carrot](https://d36fw6y2wq3bat.cloudfront.net/ingredients/zanahoria/zanahoria_1687941322.jpg)
carrot
1 unit
![zucchini](https://d36fw6y2wq3bat.cloudfront.net/ingredients/calabacín/calabacín_1687941029.jpg)
zucchini
1/2 unit
![parmesan cheese](https://d36fw6y2wq3bat.cloudfront.net/ingredients/queso_parmesano/queso_parmesano_1687941204.jpg)
parmesan cheese
2 oz
Instructions
1
Preheat the oven to 400ºF.
2
Peel and grate the carrot.
3
Wash and grate the zucchini. Put into a strainer and press well on top to squeeze out as much of the water as possible.
4
Mix the grated carrot and zucchini in a bowl. Add the cheese.
5
Line a baking sheet with parchment paper. Use a spoon to form small balls of the mixture, arrange on the baking sheet, and press with a fork for a cookie shape.
6
Bake for 10 minutes. Then turn off the oven, take out, and let cool a little. Now they're ready to enjoy.
Tips & Tricks
The Parmesan cheese must be grated. So if you have a block of it, get grating.