Ingredients

The following ingredients have 4 Servings
  • 4 cups zucchini (shredded (about 2 large zucchini's))
  • 1/2 cup white onion (diced)
  • 1/3 cup white mushrooms (diced)
  • 1 cup cauliflower rice
  • 1/4 cup celery (diced)
  • 1 cup flax meal
  • 3 eggs
  • 2 teaspoons lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 2 teaspoons chili powder (salt free)
  • 1 1/4 teaspoon pink Himalayan salt
  • 1/4 teaspoon fresh black pepper
  • 1 teaspoon cilantro (dry)
  • 1/4 teaspoon oregano (dry)
  • 1 cup plain non-fat Greek yogurt or plain coconut yogurt
  • 1 package of ranch dip powder

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
  • Shred the zucchini in a bowl or over a plate and squeeze out any extra water. In a small bowl whisk the eggs together. In a large mixing bowl add the zucchini, onion, diced mushrooms, cauliflower rice, celery, flax meal, lemon juice, nutritional yeast, eggs, garlic powder, Himalayan salt, black pepper, cilantro, oregano. Mix together well until fully combined.
  • Using your hands form into 8 patties. They will be soft so form a ball in your hands then pat down on the baking sheet and squeeze the sides in. You should have 8 patties.
  • Bake for 20 minutes then carefully flip the patty and press the top down slightly. Bake another 20-25 minutes until crisp.
  • Make the ranch dip: In a small bowl mix together 1 cup of non-fat Greek yogurt with 1 packet of ranch dip powder mix.
  • Serve zucchini patties right away with a side of the non-fat ranch dip or ketchup.