Easy Baked Zucchini Patties
Ingredients:

  • 2 medium zucchinis, grated
  • 1/2 cup almond flour (or coconut flour for an alternative)
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for brushing or greasing)
  • Optional: 1/4 cup chopped fresh herbs like parsley or dill

Instructions:

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the zucchini: Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to ensure the patties hold together and aren’t soggy.
  3. Mix the ingredients: In a large bowl, combine the squeezed zucchini, almond flour, Parmesan cheese, eggs, minced garlic, onion powder, oregano, salt, and pepper. If you like, add chopped fresh herbs for extra flavor. Mix well until everything is combined into a batter-like consistency.
  4. Shape the patties: Using your hands or a spoon, form the mixture into small patties and place them on the prepared baking sheet. The size can be adjusted to your preference, but aim for around 2-3 inches in diameter.
  5. Brush with olive oil: Lightly brush the tops of the patties with olive oil to help them crisp up in the oven.
  6. Bake: Bake the patties for 20-25 minutes, flipping them halfway through, until they are golden brown and slightly crispy on the edges.
  7. Serve: Allow the patties to cool for a few minutes before serving. They can be served with a keto-friendly dipping sauce like ranch or a garlic aioli.

Nutritional Information (Per Patty, makes 8-10 patties):

  • Calories: ~90
  • Fat: ~7g
  • Protein: ~4g
  • Net Carbs: ~2g
  • Fiber: ~2g

Tips:

  1. Drain the Zucchini Well: Removing as much water as possible from the zucchini is key to getting crispy, firm patties.
  2. Substitute Flours: You can use coconut flour if you prefer, but reduce the amount by about half (as coconut flour absorbs more liquid).
  3. Cheese Options: Feel free to switch out Parmesan for another hard cheese like cheddar or feta to add different flavor profiles.
  4. Herbs & Spices: Fresh herbs like parsley or dill can give a fresh taste, while spices like smoked paprika or cayenne pepper can add a kick.
  5. Make It Cheesy: If you want a cheesier bite, mix in some shredded mozzarella or cheddar into the batter.

Benefits:

  • Low in Carbs: These zucchini patties are perfect for those on a keto diet, with only around 2g net carbs per serving.
  • Rich in Fiber: The almond flour and zucchini both provide fiber, which helps keep you full and aids digestion.
  • Great for Meal Prep: You can make a batch of these and store them in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in the oven or air fryer to crisp them up again.
  • Nutrient-Packed: Zucchini is low in calories but high in vitamins and minerals, especially vitamin C and potassium, which support immune function and heart health.

These Keto Baked Zucchini Patties are an easy, tasty, and healthy way to enjoy a low-carb snack or side dish!