Zucchini Fritters

I woke up early and decided to organize my food packs… I had a mushroom soup mix… but no mushrooms in the house to make Laura’s stuffed mushrooms…


I changed direction and started playing with cooking options for this mushroom soup.  I loved how easy The Cauliflower Tots where… but I didn’t have Cauliflower since I used it up yesterday.  What I did have was zucchini noodles…

I blended the mushroom soup mix with an egg and 1/4 cup egg whites. I added 1/2 teaspoon of itallian seasoning and a pinch of salt… combined with the zoodles (which had been blotted with a paper towel… and I had 14 ounces by weight.). Scooped them into haystacks on a cookie sheet with my silpat mat.  Sprinkled with a little bit of crushed southwest cheese curls left over from the pizza party.  (Honestly if I had a bag, I would have crushed the whole bag… some mixed in and some in top.) baked at 400 for 20 minutes.  Tastey little fritters!!!!

If you use two packages it makes two servings of IP, & 1 cup zucchini.

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