Zucchini Fritters with Herb Yogurt Dressing

Zucchini Fritters

2 medium zucchini, grated
3 Green Onions
2 Eggs
salt and pepper
6-7 Tbl all purpose flour
½ tsp dried oregano
3 Tbl finely chopped fresh basil
1 tsp baking powder ¼ cup grated parmesan cheese
6 oz greek yogurt
2 Tbl fresh chives
1 tsp fresh thyme

Directions: Mix yogurt, chives, and thyme together and let sit in fridge 30 minutes to overnight.  Mix zucchini, onion, eggs, salt, pepper, oregano, basil, cheese, and baking powder.  Add 6 Tbl flour and stir and more flour if mixture is still very wet.  Heat a large frying pan sprayed with oil on medium heat.  Once hot, drop heaping tablespoons of the batter into the pan flattening each slightly with back of spoon.  Cook about 2 minutes a side or until golden.  Serve with yogurt.

Veggie Noodles with Fresh Tomato Sauce

Veggie Noodles with Fresh Tomato Sauce

2 zucchini or cucumbers
For Tomato Sauce:  
3 Large ripe tomatoes
1 Garlic Clove
¼ cup fresh herbs
1 cup olive oil
Lemon Juice
Salt & Pepper

Sprialize the cucumber or zucchini. Toss with a little salt and let sit for 15 minutes. Squeeze out all excess liquid. Meanwhile, to make the sauce: combine all ingredients in a blender or food processor and process until blended into a sauce. Pour sauce over prepared zucchini or cucumber noodles.

Zucchini and Eggs

Zucchini and Eggs

2 tsps olive oil
2 eggs, beaten
1 medium zucchini, sliced
salt and pepper

Heat small skillet over medium heat. Add salt and pepper to beaten eggs. Add oil to skillet along with zucchini and a sprinkle of salt and pepper. Cook zucchini until tender stirring occasionally. Spread zucchini in a single layer in skillet and gently pour egg over zucchini. Cook until egg is firm.