Zucchini Fritters

I found this recipe in Family Circle magazine and tried it out Sunday night.  I was really pleased with the results.  This recipe does include flour, and the fritters are fried in oil.  I followed the recipe in the magazine, but I am sure you could sub another type of flour and maybe try baking them.  Let me know how they turn out if you try them with modifications.

1 container (6 oz) 2% Greek yogurt (I used 0% because I couldn't find the 2%)
2 Tsp lime juice
1 Tsp lime zest
1/4 Tsp salt
In a small bowl mix yogurt, lime juice, lime zest and salt until smooth.  Set aside, this is your "dip/dressing."
I really liked this and feel like it definitely added to the fritters.  In fact, I like it so much I might try using it as a marinade for chicken breasts later this week.

1.5 pounds zucchini, shredded
2/3 Cup sliced scallions
1/2 Cup cilantro, chopped
1 egg yolk, beaten
1/3 Cup all purpose flour
1/2 Tsp pepper
1 Tsp salt
1/4 Cup canola oil (I used olive oil)

Heat oven to 200 degrees.

Squeeze shredded zucchini in a clean kitchen towel until most of the moisture is absorbed. (I think you might need 2 kitchen towels, the zucchini was very wet and probably could have used more squeezing than I did). In a medium bowl, combine zucchini, scallions, cilantro, egg, flour, salt, and pepper.

Heat 2 Tbsp of the oil over medium-high heat in a large pan.  When shimmering, add zucchini mixture in four 1/4 cup portions.  Flatten with a spatula until they are 3 inches in diameter.  Cook fritters 3 minutes until browned, then flip and cook another 3 minutes.  Transfer fritters to a baking sheet and place in oven to keep warm.  Continue cooking fritters, adding 1 more Tbsp oil each time.  Serve with lime yogurt dip/dressing.

Supposedly the recipe makes 12 fritters, I only got 10 total.  My husband tried them and said he thought they would be better if they were crispier.  Not sure how to make that happen unless maybe squeezing more water out would help.

Here is the nutrition information per fritter:
79 Calories
5 g Fat
3 g Protein
6 g Carb
1 g Fiber
254 mg Sodium
18 mg Cholesterol

Meatless Mediterranean Pasta with Zucchini

On the left side is the sauce; on the right is after the pasta is added

Do you ever try and have "meatless Mondays" at your house?  Or meatless any day?  With a house full of "men", I am constantly reminded that "men eat meat".  So honestly, I can't think of one dinner we have had in the last 3 years that didn't include meat.  Even when we were eating breakfast for dinner, there was meat.  I would really like to institute a meat free dinner at least one night a week.  It would be easier on the budget and definitely good for us.  However I am not prepared for mutiny just yet.  Give me a few more months of T25 workouts and I just might be strong enough to fend off the mutiny!  Here is the recipe from my previous post about planning and prepping on Sundays.  It is meatless, and I took it for my lunch because - well "men eat meat!"

8 ounces whole wheat penne or ziti pasta, uncooked
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
1 (15 oz) can chickpeas (garbanzo beans) drained
1 zucchini sliced
2 T sliced ripe olives

Cook pasta according to package directions omitting salt and butter/oil.  While pasta cooks, combine tomatoes and remaining 3 ingredients in a large skillet; bring to a boil.  Reduce heat, and simmer, uncovered, 5 minutes.  Spoon tomato mixture over drained pasta.  Serves 4 (2 cup servings)

You can get away with less pasta if you don't want the carbs.  Also, you could omit the pasta all together and use the sauce over chicken or fish if you must have the meat!