If you have a Cuisinart, this dish goes together very quickly. It makes a lovely sidedish or even a light supper some evening when you want to go to be feeling skinny!
2 medium zucchini (about 6" long)
1 large carrot
1 small onion, finely chopped
1 large egg and 1 egg white, lightly beaten
4 T. whole wheat pastry flour
1 tsp or less of garlic salt or other savory seasoning (no msg)
2 T. olive oil
Use the Cuisinart to julienne the zucchini and the carrot into a medium bowl. If you don't have a Cuisinart, just coarsely grate the zucchini and carrot. Add the egg, onion, flour and seasoning.
In a preheated 9" fry pan (a cast iron works well) add 1T. olive oil and heat. Use a pastry brush to spread the olive oil evenly around the pan. Add the vegetable mixture in 1/3-cup scoops and flatten slightly with the back of the measuring cup. Cook for 3 minutes on each side or until golden brown over medium high heat. Repeat by adding the remaining 1 T. olive oil and the remaining batter.
Serve immediately with a dollop of Greek yogurt and fresh-snipped chives, and fresh salsa, if desired. Enjoy!
This is a delicious way to deal with all the zucchini that comes into your kitchen mid to late summer.
Prairie Health Companion