Vegetarian Recipes


  • 2 cups finely shredded zucchini
  • ½ teaspoon salt
  • ½ cup Bob’s Red Mill golden flax seed meal
  • 2 Tablespoon Inari coconut flour
  • 2 teaspoon dried oregano
  • 1 teaspoon ground marjoram
  • ¾ teaspoon pepper
  • ½ teaspoon kosher salt
  • 1 cup crumbled feta
  • ¼ cup scallions, chopped
  • 2 large eggs
  • 6 Tablespoons oil or butter (I used grapeseed)
  • ¼ cup Greek yogurt for garnish (optional)


  • Place zucchini in a fine-mesh sieve and sprinkle with salt. Toss a few times and let drain 1 hour. Then press on zucchini to release as much moisture as possible. Set aside.
  • In a large bowl, combine flax seed meal, coconut flour, oregano, marjoram, pepper and salt. Stir in feta and scallions, then stir in drained zucchini and eggs until thoroughly combined.
  • Form mixture into patties about 3 inches in diameter and ¾ inch thick. You should get 12 to 14 patties.
  • In large skillet, heat half of the oil or butter over medium high heat until shimmering. Place half the zucchini fritters into the pan and cook until browned and cooked through, 3 to 4 minutes per side.
  • Remove to a paper towel lined plate and repeat with remaining oil and remaining fritters. Serve warm.
  • Each serving has 6.3 g of carbs and 3.3 g of fiber. Total NET CARBS = 3 g per serving.