Zucchini, a variety of summer squash, has been such a beautiful addition to our CSA. These little guys are full of of vitamins and minerals such as calcium, iron, magnesium, phosphorus, zinc, vitamin C and many B vitamins. My family has been enjoying them grilled on the BBQ, but I wanted to create something different to add some variety into our meals. If you have a food processor with a shredding attachment, running them through there, squeezing out excess moisture and freezing is a great way to make sure they don't go to waste. You can use this shredded squash for the following recipe or use in a zucchini loaf. Yum!
-1 cup of shredded (excess moisture squeezed out) zucchini
-2 large organic eggs
-4-5 large basil leaves (to cut, stack leaves one on top of the other, roll, and then slice thinly)
-1/4 teaspoon of Himalayan or sea salt
-1/4 cup of meat mixture (*recipe below)
-Avocado oil (to be used to coat pan to cook)
-Avocado (for serving)
For meat mixture:
-1 lb organic ground chicken
-1/4 cup white onion
-1 small garlic clove, minced (I like to grate mine on a microplane)
-Salt + Pepper to taste
**Note: The meat mixture I used was leftover from a meal the night before, so feel free to add in any leftover meat. However, the onion and garlic really help give the fritters their flavor!
Add zucchini, eggs, basil, salt and meat into a medium bowl and stir until zucchini is well coated with eggs.
On medium heat, add avocado oil (an oil which can be safely used at higher temperatures) to coat the pan. Spoon zucchini mixture into pan. Cook until lightly brown (about 3-4 minutes) and then flip and cook until the other side is brown.
Remove from pan, top with avocado (or serve on a bed of yummy baby arugula!)
Not only are these fritters YUM (hello basil!!), they are super quick to whip up AND toddler approved (major bonus in my house!) These made a great lunch for my daughter and I and are a great way to make use of many of the ingredients we are getting each week in our CSA boxes!