Zucchini Patties
From the July 16, 2004 Daily Dish:
The potential health benefits of summer squash are numerous. They are rich sources of magnesium, vitamin C, beta-carotene, vitamin A, fiber, potassium, vitamin B6, niacin, folate, copper, and riboflavin. In the market, you'll find a variety of summer squash, including zucchini, sunburst, crookneck, pattypan, and yellow squash. When purchasing, select squash that are firm and heavy for their size, with bright and glossy skin. Avoid those with nicks, bruises, or soft spots.
Zucchini Patties
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Prep Time: approx. 10 Minutes.
Cook Time: approx. 20 Minutes.
Ready in: approx. 30 Minutes.
Makes 12 patties (4 servings).
Printed from Allrecipes, Submitted by Sherlie A. Magaret
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2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour (For SBD, use WW flour)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (For SBD, use part-skim mozzerella)
salt to taste
2 tablespoons vegetable oil (For SBD, use Canola or other good oils)
Directions
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
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