Is anyone else’s garden producing zucchini faster than you can eat it? My husband’s favorite way to eat it is in these healthy zucchini patties.
They’re crispy on the outside, tender on the inside, packed with oats, nuts, and zucchini, and completely dairy-free, egg-free, and almost oil-free. They’re hearty enough to serve with dinner, but I also love making smaller patties to dip in marinara sauce for a quick snack.
My Husband's Favorite Zucchini Patties
They're crispy on the outside, tender on the inside, packed with oats, nuts, and zucchini, and completely dairy-free, egg-free, and almost oil-free. They're hearty enough to serve with dinner, but I also love making smaller patties to dip in marinara sauce for a quick snack.
Ingredients
- 4 ½ cups zucchini, grated
- 2 ½ - 3 cups quick oats
- 1 cup cashew nuts, chopped small
- 5 tablespoons chicken style seasoning
- 1 teaspoon salt
- ¼ cup gluten flour
- 3 tablespoons nutritional yeast flakes
- 1-2 medium onions, diced fine
Instructions
1. Preheat oven to 350˚.
2. Prepare baking sheet by spraying with non-stick
cooking spray.
3. Mix all ingredients together in a large bowl. You should be able to press them together into patties. If more moisture is needed, add a little olive oil. If mixture is too moist add a few more oats.
4. Shape into burger shaped patties and place on
cookie sheet and spray with oil. Bake for 20 minutes. Flip the patties over and
spray again. Bake 15 minutes on the other side.
