Place a rack in the center of the oven and preheat to 375 degrees. Coat a baking sheet with cooking spray and set aside. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a cheese grater. When you’ve finished grating the zucchini, grate the onion into the same bowl. Toss the grated zucchini and onion with ½ tsp salt and set aside for about 10 minutes.

Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. You could also wrap the zucchini up in a clean dishtowel and wring out the water. (Either way, you should try to remove as much liquid as possible to avoid soggy patties.)

Move the zucchini back to the mixing bowl. (You should only be left with about 2 cups of zucchini at this point.) Stir in all remaining ingredients until completely combined.

Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties and bake for an additional 10–15 minutes until golden brown and crispy. Remove from oven and sprinkle with a little additional salt if necessary and serve immediately so they stay nice and crispy. Enjoy!