Cheesy Zucchini Fritters

67 calories per serving

6 servings

Sides

Vegetarian

1 lb Zucchini, grated

1 tsp Salt

1/4 cup Oat flour

1/2 tsp Garlic Powder

2 Whole eggs

1/3 cup 2% Cottage Cheese, strained of excess liquid

2 tbsp Parmesan, finely grated

Preheat oven to 205*C/400*F and line a baking sheet with parchment paper.
In a medium bowl, mix shredded zucchini and salt. Set aside for 15 minutes. **The salt is used not only for flavor, but to draw liquid from the zucchini**
In a separate bowl, mix the remaining ingredients into what will resemble thick pancake batter.
Using a clean kitchen towel, cheesecloth or handkerchief, strain and squeeze as much liquid from the zucchini as possible.
Add the strained zucchini to the batter and mix thoroughly.
Make 6 zucchini 'pancakes' on the parchment paper and lightly flatten and spread them out to 1 cm thickness.
Bake for 15 minutes on the top third of the oven. Remove, flip each fritter over and bake an additional 15 minutes.
Remove from oven and let cool on the baking sheet.

**I serve these as a side with tzatziki or use as bread for my eggs and 'toast' in the morning. It also works awesome as a hamburger 'bun'**

**You can make mini ones and serve them as snackers and appetizers for parties**

Egg: 1/4 cup Egg substitute or 3 egg whites
Parmesan: Romano or other hard cheese
Cottage cheese: Ricotta
Oat flour: All purpose or any other flour