Place the shredded zucchini in a colander and, using your hands, squeeze out as much liquid from the zucchini as possible.
Transfer the zucchini to a large bowl.Add the flour, eggs, sliced scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl. Stir the mixture until it is completely combined.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, press them into rounds, and spacing them at least 2 inches apart.
Cook the zucchini fritters for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown, and be sure they are cooked throughout.
Transfer the zucchini fritters to a plate.
Repeat the scooping and cooking process with the remaining zucchini mixture.
Step 1: Place Asparagus on large baking sheet. spray with olive oil and roll the asparagus to make sure it is covered with oil. Step 2: Sprinkle with pink salt, black pepper, and pine nuts. Step 3: Place in a 400 degree oven and roast for 10 minutes. Step 4: Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender.
2 15-ounce cans black beans, rinsed & drained (2 ½ cups cooked)
1 ¼ teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon ground paprika
¼ cup finely chopped green pepper
½ cup Gluten Free Italian Panko breadcrumbs
¼ cup red onion
1 egg, or 1 flax egg, (see the note)
Nutrition: 6 servings 1 Serving: 225 calories 13g protein 2g fat 24g net carbs
Instructions Step 1: In a mixing bowl, mash the black beans. Step 2: Add garlic powder, chili powder, cumin, paprika, mix to combine with the black beans. Step 3: Add the peppers, panko bread crumbs, onion, and egg. Combine these ingredients. Step 4: With your hands, form six patties. Step 5: Grease a large pan, pan-fry the burgers over medium heat. (Flipping after 5 minutes - each side).