As you can see, we have tons of zucchini coming out of the garden. We try to pick them when they are smaller and more usable, but these were picked after a few days away on vacation. Oops! We have used them in so many ways this season… steamed, grilled, zucchini noodles, pan-fried zucchini fritters, and even chocolate zucchini bread.

giant zucchini

Since my first attempt at zucchini fritters was just so-so, I wanted to give them another try. I came across this recipe from PaleOMG and thought how easy it sounded to make them in muffin tins in the oven. I added a few extra ingredients that I had on hand to enhance the flavor slightly, and they were delicious! I will definitely make these again.

When using zucchini in recipes, you have to shred the zucchini and then squeeze out the moisture. This is a necessary step because you don’t want your recipe to be a big moist mess! In the past I would just pile up the zucchini in the middle of a bunch of paper towels and squeeze away. This year, however, I have a brilliant tip for you – use your nut milk bag to squeeze out the moisture! I really like this one from Rawsome Creations. It sounds weird at first, but if you think you want to try making your own nut milk, and I think you should because it’s awesome, this little bag is so worth it! Then, when squeezing moisture out of veggies, like zucchini, It works like a charm and you don’t waste all of those paper towels. If you don’t have a nut milk bag, of course paper towels work fine.

zucchini cups

Zucchini Fritter Cups (adapted from PaleOMG)

  • 3 cups shredded zucchini (about 2-3 zucchini)
  • 1/2 yellow onion, minced
  • 2 garlic cloves, minced
  • 1 cup fresh basil, finely chopped
  • 1 cup fresh beet greens (or any greens really), finely chopped
  • 1 1/2 cups almond flour
  • 2 eggs, whisked
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees. Line the muffin tins with parchment paper muffin liners.
  2. Place the zucchini and yellow onion in food processor using the shredding attachment and shred.
  3. Place the zucchini and onion in a nut milk bag and squeeze out all the excess liquid. This is important! Get as much of the moisture out as possible.
  4. Place zucchini, onion, garlic, basil, and greens in a bowl, and mix well with almond flour, egg, garlic powder, salt and pepper.
  5. Use a scoop to place the mixture into the muffin tins. My batch filled 14 muffin tins.
  6. Bake for 25-30 minutes.
  7. Let cool before removing from muffin tin.

What have you used your zucchini for this season?

Until next time…

:green_heart: Jenny

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