Zucchini Fritters [Gluten-free]
Zucchini Fritters are an easy and tasty way to get some extra veggies into your day- either during the summer when you are looking for zucchini recipes to use up your garden crop, or all year long as a yummy side dish, lunch, or even breakfast! This Zucchini Fritters Recipe is low carb, vegetarian, gluten free, and baked in the oven for crispy goodness, without a ton of oil.
Servings: 4 servings
Calories: 73kcal
Ingredients
- 3 large zucchini
- 2 eggs
- 1/4 cup Parmesan or pecorino Romano cheese
- 1/4 cup Seasoned gluten free breadcrumbs
- Salt
- Optional - fresh herbs - parsley, basil, oregano I often eat them plain, though!
- Olive oil cooking spray
Instructions
- Preheat oven to 400
- Shred zucchini using your food processor or hand grater. Place shredded zucchini in a colander and sprinkle with salt. Allow it to rest for a few minutes, then squeeze out as much liquid as you can using a clean kitchen towel or thick paper towels. Discard liquid.
- Whisk eggs in a medium sized bowl and fold in shredded zucchini. Add in 1/4 cup of parmesan cheese and 1/4 cup of gluten free breadcrumbs. Season with a shake of salt and fresh herbs, if desired.
- Form 8 patties and place on a baking sheet lined with parchment. Spray with olive oil cooking spray and bake for 8 minutes, then flip and bake for 8 more minutes or until patties are browned and crispy on the outside.
Notes
21 Day Fix: 1 GREEN, 1/4 RED (per 2 fritters) (plus about 1/5 BLUE and YELLOW, which I personally don't count)
WW: 1 point (per 2 fritters)
Nutrition
Serving: 2fritters | Calories: 73kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 51mg | Potassium: 663mg | Fiber: 2g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 43mg | Calcium: 51mg | Iron: 1mg