Recipe – Zucchini & Squash ‘Fritters’

Lately, I’m trying to find new ways to cook veggies for the smallest person in my life. So far, broccoli and green beans have made a big comeback, despite some early reservations about their yumminess. Last night it was zucchini and squash’s turn. I thought it would be fun to do some finger food with them, so I made these super easy and yummy  zucchini & squash fritters.

Recipe - Zucchini & Squash Fritters

 

Pre-heat oven to 375 degrees. Beat eggs in a bowl. Pour panko breadcrumbs out in an even layer on a plate. Slice zucchini and squash into inch-thick spears. Dip each spear in the egg, then roll it in the breadcrumbs until it’s coated. Bake the fritters on a cookie tray for about 12-15 minutes. You don’t even need to turn them!

I served them with a little warmed marinara sauce (store-bought, people! I used Newman’s Own Organic Marinara sauce). Roman is obsessed with dipping things, I think he just likes saying, ‘Dip! Dip! Dip!’ as he does it. 🙂 We snuck a few of them, too. They tasted fried, without all the grease. SO good!

Have you tried any new vegetable recipes lately?

What’s your favorite recipe to get more veggies in?

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