Prep Time: 10 mins

Total time: 40 mins

Servings: Makes 8

Seasonal eating is the best, yatta yatta its what we all aim for. Being that hip person buying veggies at the farmers market, but maybe you just want ideas of what you can do with “zuches” zucchini.. So here is the recipe. Enjoy and please leave a comment or review if you try the recipe thanks-love Taylor

Ingredients

• 3 cups shredded zucchini

• 1/4 c gluten free flour

• 1/8 c nutricional yeast

• red pepper flakes to taste

• 1/2 tsp baking powder

• 1 tbsp tamari sauce

• 9oz firm tofu

• 1 tsp cumin powder

• 2 tsp of all purpose veg seasoning

• 1 tsp salt and pepper to taste

• 2 tbsp ground flax seeds

Method

1.) Using a grater shred 2-3 medium zucchini and using a paper towel or strainer squeeze liquid out of zucchini (as much as possible).

2.) In a medium bowl combine all ingredients: shredded zucchini, tofu, nutritional yeast, spices, baking powder, gluten free flour (I used gluten free corn meal) liquid aminos, ground flax, etc.

3. Using hands begin to form patties should make up to 8.

4.) Place on a parchment paper lined baking tray and bake at 385 degrees for 30min flipping patties half way in between. (Every oven is different so monitor to prevent overcooking or under cooking)

5.) Enjoy with my cashew dill sour cream recipe.