Light but filling. Healthy, yet sinfully tasty. Whether they're served hot or cold, momme meals Ginger Basil Baked Zucchini Fritters incorporate some of the best flavors the bountiful summer season has to offer.
Safe for outdoor events and loaded with vitamins and minerals essential while pregnant or nursing (see below), these bites are just…delicious!
Make them for a fabulous vegetarian dinner, placing leftovers in the freezer for a quick meal later, or pull a few together in the morning to serve as a side for a delicious outdoor BBQ.
4 cups finely shredded zucchini (5-6 medium zucchini)
2 tbsp chopped basil leaves (15-20 leaves)
2 tsp olive oil (or coconut oil)
¼ tsp fresh grated ginger
Healthy Add Ins: Boost the nutritional content with added protein and some healthy omega 3’s by including one egg yolk and 2 tablespoons of finely ground flax seeds to each batch of shredded zucchini. These add-ins are especially great to help support the milk supply of breastfeeding moms. Yeah!!!
1/8 tsp sea salt
¼ lemon, freshly squeezed
2 tbsp chopped fresh cilantro
1 medium clove garlic, minced
Preheat oven to 400 degrees.
Wash and trim ends of your zucchini.
Using a hand grater or Cuisinart, shred the zucchini using the finest setting.
Drape a thin napkin or dish towel over a large bowl and place the shredded zucchini in the towel. Gather up the edges of the napkin/towel and begin to twist from the top down, squeezing out the liquid from the zucchini.
Remove the zucchini from the towel and place in a separate bowl with the freshly minced ginger, salt, basil and olive oil. Using your hands, mix together the ingredients to ensure the shredded zucchini is thoroughly coated.
Line a baking sheet with parchment paper. Drizzle with a bit of olive oil and spread with fingers.
Place 1/8 cup of the zucchini mix in the palm of your hand (1/4 cup for larger patties) and form it into a patty. Using your hands or a paper towel, press out any excess water from the patty before placing it on the baking sheet. Repeat the process with the remaining shredded zucchini.
Sprinkle the patties with pinch of sea salt and place in the oven for 15 minutes. Flip patties and return to the oven for an additional 10 minutes.
While the fritters are baking, make the guacamole.
Pit, dice and remove the skin from avocado, and place in bowl.
Add chopped cilantro, minced garlic, lemon juice and sea salt.
Using a mortar and pestle or fork (which works just as well), mash the avocado until some chunks remain or you have reached a desired consistency.
Place the cooked zucchini fritters on individual dishes or on a platter and serve with guacamole on the side. For appetizer style, place a fritter in your hand, top it with guacamole, fold it like a taco and enjoy!!!