It’s zucchini season! Don’t give away your excess summer squash! Celebrate the season by turning these delectable fruits — skin and all — into a fun side dish for breakfast or dinner.
Oil or cooking spray
1 1/2 zucchini
1 large egg, beaten
1/4 medium onion, minced
1/4 cup grated cheddar cheese
1/3 cup seasoned breadcrumbs
1/4 teaspoon kosher salt
Black pepper to taste
Makes about 16 fritters
Preheat oven to 400 degrees.
Spray or oil a baking sheet or a mini-muffin tin pan. If using a muffin pan, be sure to grease the depressions thoroughly to prevent sticking.
Grate the zucchini onto a clean dish towel or paper towels until you have one packed cup. Wring all of the excess water out of the zucchini.
Combine all the ingredients in a medium bowl and season with salt and pepper.
Scoop 1-tablespoon of the mixture in your hands and shape them into small ovals and place them on the baking sheet about an inch apart. If using mini-muffin tins, fill each muffin section to the top, pushing down on the filling with a spoon to make sure it’s compacted.
Bake for 16 to 18 minutes or until golden. If you’re using the baking sheet, turn the fritters halfway through cooking.