I was tempted to put this under "30 Days of Salad" but I think if if gets fried in a skillet it's officially not a salad. Too bad. But this is still a tasty, vegetarian friendly recipe (and carnivore's like it too).
What You'll Need
1 1/2 cups raw shredded zucchini
2 tbls minced onion
2 tbls mayonnaise (I used Miracle Whip)
1/4 cup flour
1/4 cup grated Parmesan cheese
oregano to taste
salt & pepper to taste
Once you've shredded the zucchini, try to press out as much extra moisture as you can with a paper towel. Be careful, because the zucchini shreds will stick to the paper towel.
Add the remaining ingredients to the shredded zucchini. I crack my eggs in a separate bowl to make sure they're 'good eggs' and then I gave them a little whisk with a fork before adding them in.
Spoon about 1/4 cup or less of the batter into a pre-heated skillet with a little melted butter. Try to flatten out your batter (make thin patties) or you might end up with a case of "burnt on the outside, raw on the inside", which is never good. This time I made mine really thin, and they cooked better and got nice and crispy.
Serve topped with tomato sauce (I used Prego) and either Parmesan or shredded mozzarella cheese! I like them plain too with a little extra salt and pepper. They're almost like mini pizzas and a great way to trick kids into eating their veggies!
It's Thursday, so you know where I'm partying.....