Crispy, Cheesy, and Loaded with Veggies

 These Zucchini Patties are a light, crispy, and flavorful way to enjoy summer squash without the heaviness. Made with grated zucchini, carrots, cheese, and green onions—these patties are packed with flavor and perfect for using up garden-fresh produce.

A healthy, delicious side dish or snack that everyone will love!

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Why You’ll Love This Recipe:

• 🥒 Light & Fresh: Zucchini keeps them moist without being heavy.
• 🧀 Cheesy Goodness: Mozzarella or cheddar gives richness and helps bind the mixture.
• 🥕 Veggie Boost: Carrot adds color, crunch, and natural sweetness.
• ⏱️ Quick & Easy: Ready in under 20 minutes—no fancy tools required.
• 🥣 Great for Any Meal: Perfect as a snack, appetizer, burger base, or side dish.

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Ingredients (Makes 12–15 patties):

For the Mixture:

• 2 medium zucchinis , grated (about 2 cups grated)
• 1 medium carrot , grated (about ½ cup)
• 1 cup shredded cheese (mozzarella, cheddar, or Monterey Jack work well)
• 2 large eggs
• 3–4 tbsp finely chopped green onion (or scallions)
• Salt and black pepper , to taste

Optional Add-ins:

• 1 clove garlic , minced (or ½ tsp garlic powder)
• 2–3 tbsp all-purpose flour or breadcrumbs (for firmer texture)
• Fresh herbs like parsley, cilantro, or dill (optional – for extra freshness)

For Cooking:

• 2–3 tbsp vegetable oil or olive oil (for frying)

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Instructions:

Step 1: Prep the Vegetables

Grate the zucchinis and carrots using a box grater or food processor.

Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This prevents soggy patties and helps them hold shape.

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Step 2: Mix Everything Together

In a large bowl, combine:

• Grated zucchini and carrot
• Shredded cheese
• Eggs
• Chopped green onions
• Garlic (if using)
• A dash of salt and pepper

Mix until everything is evenly combined.

If the mixture feels too wet or doesn’t hold together easily, stir in flour or breadcrumbs one tablespoon at a time until it firms up.

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Step 3: Shape into Patties

Using your hands or a spoon, form the mixture into small patties about 2–3 inches wide and ½ inch thick .

Place on a tray and chill for 10–15 minutes if needed to help them firm up before cooking.

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Step 4: Pan-Fry Until Golden

Heat a non-stick skillet over medium heat and add just enough oil to lightly coat the pan.

Once hot, carefully place the patties in the skillet, leaving space between each.

Cook for 3–4 minutes per side , until golden brown and crisp.

Flip gently with a spatula and cook the second side until set and lightly golden.

Tip: Don’t flip too soon—let them cook undisturbed for best browning.

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Step 5: Serve Warm & Delicious

Serve warm with your favorite dipping sauce:

• Tzatziki
• Greek yogurt
• Sour cream
• Marinara or spicy aioli

Enjoy as-is, on a bun, or alongside a fresh salad.

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Tips for Success:

• 🧊 Drain Zucchini Well: Moisture is the enemy of crisp patties—squeeze out every drop!
• 🍽️ Use Cold Hands: Helps prevent sticking while shaping.
• 🧁 Make Ahead Magic: Form patties ahead and refrigerate overnight.
• ❄️ Freezer-Friendly: Fully cooked patties freeze well—reheat in oven or toaster oven.
• 🌿 Add Herbs or Spice: Try cumin, paprika, or jalapeños for more depth and kick.

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Serving Suggestions:

• Great as a low-carb lunch or dinner side.
• Perfect for brunch, picnic baskets, or lunchboxes.
• Ideal as a vegetarian main dish or served over greens.

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Nutritional Information (per patty, makes 12 servings – approximate):

(Without optional add-ins – based on mozzarella and regular oil)

• Calories: ~80 kcal
• Protein: ~4g
• Carbohydrates: ~3g
• Fat: ~6g
• Fiber: ~0.5g
• Sugar: ~1g

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These Zucchini Patties are a simple yet satisfying way to enjoy fresh summer produce with a little cheesy goodness. With their crispy edges, soft center, and savory flavor—they’re a hit with kids and adults alike.

So go ahead and make this today… because once you try these—you’ll want to make them all season long

Vegan Oatmeal with Apple and Carrots (No Sugar No Flour)

 🥕🍎 Vegan Oatmeal with Apple and Carrots (No Sugar, No Flour) 🍎🥕

This Vegan Oatmeal with Apple and Carrots is a naturally sweet, hearty, and satisfying bake that’s perfect for breakfast, a snack, or even dessert. Packed with wholesome ingredients, it’s free of added sugar and refined flour while bursting with flavors from fresh apples, carrots, and warm spices. It’s moist, tender, and full of nutrients—perfect for anyone seeking a healthy and guilt-free treat.

🌟 Why You’ll Love This Recipe:

✅ 100% Plant-Based: Dairy-free and egg-free, making it suitable for vegans.
✅ Naturally Sweet: Apples, carrots, and raisins provide all the sweetness, so there’s no need for added sugar.
✅ Rich in Fiber: Thanks to rolled oats, fruits, and optional nuts, it keeps you full and energized.
✅ Quick and Easy: One-bowl preparation with simple ingredients you likely already have on hand.
✅ Versatile: Perfect as a breakfast bake, snack, or even a light dessert.

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🥣 Ingredients:

• 2 cups rolled oats

• 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy milk) 🥛

• 2 medium apples, grated 🍎

• 1 large carrot, grated 🥕

• 1/2 cup raisins (or chopped dates for sweetness) 🍇

• 1/4 cup unsweetened shredded coconut (optional) 🥥

• 1 tsp vanilla extract

• 1 tsp ground cinnamon 🍂

• 1/2 tsp ground nutmeg 🌰

• 1/4 tsp fine sea salt 🧂

• 1 tsp baking powder

• 1/4 cup chopped walnuts or almonds (optional, for texture) 🌰

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👩‍🍳 Instructions:

1. 🔥 Preheat the Oven:
   Heat to 350°F (175°C). Line an 8-inch round or square baking pan with parchment paper or lightly grease it.

2. 🥄 Prepare the Dry Mix:
   In a bowl, mix oats, cinnamon, nutmeg, salt, baking powder, and optional shredded coconut or nuts.

3. 🍎 Combine the Wet Ingredients:
   In a larger bowl, stir together the grated apples, grated carrot, raisins, plant-based milk, and vanilla extract.

4. 🍶 Make the Batter:
   Gradually fold the dry ingredients into the wet mixture. Mix until well combined and the oats absorb some of the liquid.

5. 🍰 Bake:
   Pour the batter into the prepared pan, smoothing it evenly. Bake for 35–40 minutes or until golden on top and a toothpick comes out clean.

6. 🧊 Cool and Serve:
   Allow the bake to cool for 10–15 minutes before slicing into wedges or squares.

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🍯 Serving Suggestions:

👉 Serve warm with a dollop of almond butter or vegan yogurt.
👉 Add a drizzle of maple syrup if you prefer extra sweetness. 🍁
👉 Pair with tea or coffee for a cozy snack. ☕

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🥡 Storage Tips:

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in the oven or microwave for the best texture.

🍽️ Nutrition Info (per serving, approx. 8 slices):

• Calories: 160

• Protein: 3g

• Carbohydrates: 29g

• Fiber: 4g

• Natural Sugars: 12g (from fruit)

• Fat: 4g

• Saturated Fat: 1g

• Sodium: 120mg

Honey Lime Chicken & Avocado Rice Stack

 Honey Lime Chicken & Avocado Rice Stack

Ingredients:

2 boneless, skinless chicken breasts

Juice and zest of 2 limes

2 tablespoons honey

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon chili flakes (optional)

2 cups cooked white or brown rice

1 avocado, diced

1 tablespoon lime juice (for avocado)

2 tablespoons chopped cilantro

¼ cup diced red onion

Sour cream or Greek yogurt for topping (optional)

Directions:

In a bowl, whisk together lime juice, lime zest, honey, olive oil, garlic, salt, pepper, and chili flakes.

Add chicken breasts to a resealable bag or container and pour in the marinade. Refrigerate for at least 30 minutes (up to 2 hours for more flavor).

Grill or pan-sear the chicken over medium heat until cooked through, about 6–7 minutes per side. Let rest, then slice.

In a small bowl, gently toss diced avocado with a tablespoon of lime juice and a pinch of salt.

To assemble, start with a layer of warm rice on a plate or stack mold. Add sliced honey lime chicken on top, then a spoonful of the avocado mixture.

Sprinkle with red onion and chopped cilantro. Add a dollop of sour cream or Greek yogurt if desired.

Serve as a plated stack or mix together in a bowl for a more casual approach.

Prep Time: 15 minutes (plus marinate) | Cooking Time: 15 minutes | Total Time: 30 minutes + marinating

Kcal: 470 kcal | Servings: 2 servings