Servings: 3
Preparation time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes
Ingredients
• 2 eggs, beaten
• 2 cups grated zucchini
• 1/2 cup grass-fed raw milk Parmesan cheese, grated (recommended: Organic Valley)
• 1/4 cup onion, chopped
• 1/2 cup almond flour
• 3 cloves garlic, crushed
• 1 roasted red bell peppers, finely diced
• 3/4 teaspoon unrefined sea salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
Note: For strict Paleo version, omit cheese
Directions
1. Combine all ingredients (except the olive oil) in a bowl.
2. Heat olive oil in a skillet over medium-high heat. Drop zucchini mixture by tablespoon and brown for 3 minutes on each side.
3. Drain on paper towels, cool and serve.
