Veg out!

Got excess zucchini in your garden? Try these delicious bite-sized morsels.

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.

Zucchini fritters


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.

Source: Adapted from Skinny Taste blogs and The Two Bite Club. Find more recipes that use fresh zucchini at and