I grew up in a family that was partially vegetarian, the other part of us had meat sometimes. So vegetarian dishes were huge! Especially when the family is big…. and especially when you have brothers that will eat you out of house and home! I started cooking when I was younger and helped my mom a LOT with cooking. We always had a big garden and loads of fresh veggies. I will never forget our zucchini plants. We had some MONSTER zucchinis! So when plants started having multiple monster zucchini’s it was time to get creative. Thus the hunt began for zucchini recipes! There were so many that we tried that we like, some I’m sure we didn’t, but the following recipe has always been a favorite.

When I introduced Zucchini patties to Kenny and the kids they were instantly in love! Ok, that me rephrase that. Kenny was instantly in love! The kids kind of poked at them in a “What is the green stuff mom? There have to be veggies in here so this is going to taste awful!”, until they tasted them. The kids LOVE them! Yay!

So when we had to go gluten-free I decided to see if I could make them. It was torture to create a dish that I love and couldn’t eat! Changing it did make them a little more dense, and the dough is stickier, so it’s trickier to get them spread out on the griddle, but I have mastered the art after making them so much!

 

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Gluten-Free Zucchini Patties
1 c. Gluten-free flour
2 tsp baking powder
1/2 tsp salt
1 c. shredded cheese* (the recipe calls for 1 c., but I only ever put 1/2 c. per batch and that is PLENTY!)
3 c. zucchini, grated
1/2 c. onions, chopped
1/4 c. margarine*, melted
2 large eggs, beaten
Garlic powder to taste(optional)

1) Lightly peel zucchini, just enough to take the dark green skin off, but not so that it takes the lighter green layer under the skin away. I’m never meticulous, just don’t get to overzealous! If they’re larger zucchini remember to split them open and scoop the seeds out! Shred in food processor or grate on grater. I also do this with the onions too sometimes. It helps me avoid kids complaining, and it evenly distributes the onion then too!

2) Mix ingredients together and fry on a hot griddle with cooking spray.

*I used Best Life Margarine to help with fats and calories. I then also reduced fat cheese for the same reason.

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These are amazing and delicious. I doubled the batch and we had some leftover. The next day I took some of my homemade Gluten-Free bread and made a wonderful sandwich!

  • Lightly toasted homemade Gluten-Free bread and spread with a little vegenaise
  • Heated up my patty
  • Since the bread is so small, tore the patty in half
  • Layered 1/2 patty then 1/2 a slice of reduced fat provolone cheese. Repeat.
  • Topped with spinach, thin sliced sweet vidalia onions, avocado and topped with a tiny bit of ketchup.

It was amazing! With a side of Honey Dijon Kettle chips of course! Delicious lunch. The zucchini patties are wonderful, versatile,and SO yummy! They are also great reheated! Actually, they’re almost better reheated!

I highly recommend zucchini patties for a change in pace, a nice summer meal, or for a vegetarian family trying to find something new! A vegetarian diet can be delicious and healthy…. and full of surprises!

**Note: This can easily be made regular just but using 1 c. of all-purpose flour in place of gluten-free flour.

Gluten-Free Almond Rice Bread recipe has now been posted! It’s amazing!