It’s been awhile and I’m excited to share a few healthy recipes with you!
A neighbor recently sent us a whole bunch of home grown zucchini and squash and so I though I would do a zucchini series to give you some fresh ideas on how to use up the bounty from your summer harvest this season!
I’m kicking it off with a light and flavorful zucchini corn fritter! This is an easy, healthy recipe that I eat as a light meal but could easily double as a side dish to some grilled chicken or a fresh burger topping!
I mix everything up in one bowl no muss no fuss, dump it in and stir it up! After that it’s off to a preheated fry pan and then straight to the plate! Enjoy!
Here is what you’ll need:
2 c. Shredded zucchini
1/2c whole kernel corn (I used low sodium)
1 finely diced shallot
2 eggs
1/4c. Flour
3 Tbsp Parmesan cheese
1/4 tsp ground mustard
1/2 tsp garlic salt
Salt and pepper to taste
Sweet Baby Ray’s Dipping Sauce
Finely chopped chives
Preheat a non-stick pan over medium high heat, add a small amount of olive oil to pan. Drain the excess moisture out of the zucchini (I just squeeze mine out over the sink in a clean paper towel. Mix ingredients well in a large bowl, it will seem like a pretty wet mix. Use an ice cream scoop to scoop mixture into the pan and flatten slightly with the back of the scoop. Allow to cook 1-2 minutes or until lightly browned, flip and cook the opposite side.
To serve place on a plate top with the sweet baby rays dipping sauce and a sprinkle of chives! Serve warm, and Enjoy!
Barnwood and Baked Goods 