Vegan Baked Zucchini + Summer Squash Fritters
3 medium zucchini, grated
1 Tbsp ground flax
3 Tbsp warm water
1/3 cup radish, diced
(or yellow onion if you tolerate onions)
1/2 cup gluten-free oat flour
2 Tbsp nutritional yeast
Step 1: Preheat oven to 400 F. Lightly grease a baking sheet with coconut or avocado oil. (Don't use olive oil as it becomes toxic to the body when heated at high temperatures.)
Step 2: Line a large bowl with a nut milk bag, fill it as you grate the zucchini and summer squash. Sprinkle the now grated veggies with sea salt, toss, and set aside.
Step 3: In a small bowl, mix together the flax and warm water (creating a flax egg), and set aside to thicken.
Step 4: Squeeze grated veggies, to drain out all excess water. Now combine all ingredients and mix to incorporate.
Step 5: Dough will be sticky, but form into a patty and spread out onto your prepared baking sheet. Bake for 20-25 minutes, flipping halfway.
Serve hot or cold on a salad, with side dishes, by itself, etc. So yummy and fresh tasting -- these were a family favorite the first time I made them!