Zucchini fritters are so easy to prepare and make an excellent lunch or dinner served over some greens. Add a few dollops of your favorite sauce or some sliced tomatoes or avocado, and you are good to go.
Zucchini contains only 20 calories per cup, provides more potassium than a banana, contains manganese for tissue health, B vitamins, C, and phytonutrients from the carotenoid family.
Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Spray this with olive oil. Grate your zucchini and onion and place it in a clean kitchen towel in a colander to drain. While these are draining, grate your carrot. You can adjust the carrot and onion ratio as you wish; less onion and more carrot or vice versa. This recipe has a nice onion kick which I like. Gather up your kitchen towel and squeeze out the excess liquid in the zucchini and onion. You will be surprised how much comes out! Put the zucchini, onion, and carrot into a bowl and combine with the remaining ingredients. Drop the mixture by rounds onto your baking sheet and bake for 16-20 minutes or until lightly browned, flip and bake for another 10 minutes.