Baked Lobster Tails with Garlic Butter

The Squeeze (Crucial): Place the grated zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as humanly possible.

Why? Excess water will make the cutlets soggy rather than crispy, much like the “soggy bottom” concerns with oven baked tacos.
The Mix: In a large bowl, combine the squeezed zucchini, oats, eggs, cheese, garlic, onions, and spices.
The Hydration: Let the mixture sit for 10 minutes. This allows the oats to soak up the remaining moisture, ensuring the cutlets don’t fall apart in the pan.
The Form: Shape the mixture into small patties (about the size of a slider). If the mixture feels too wet, add another tablespoon of oats.
The Fry: Heat oil in a large skillet over medium heat. Fry the cutlets for 3–4 minutes per side until they are a deep golden brown.
The Drain: Place them on a paper towel-lined plate for a minute to remove any excess oil.

The Oat Choice: Quick oats work best for a uniform texture, but if you only have old-fashioned rolled oats, give them a quick “whiz” in the food processor to break them down slightly.
Cheese Glue: The cheese acts as a delicious “glue,” similar to how it holds the meat in oven baked tacos. Don’t skip it!
Cold Start: Much like making cinnamon toast in a skillet, don’t rush the heat; a steady medium heat ensures the middle is cooked through before the outside burns.