Zucchini-Ricotta Fritters
Greek Salad
Ingredients
- 3 zucchini
- ½ cup part-skim ricotta cheese
- ½ cup finely chopped walnuts
- 1 Tbsp bottled minced garlic
- 2 tsp grated lemon rind
- 1 tsp kosher salt
- ½ tsp pepper
- 1 large egg, lightly beaten
- 1 cup whole wheat panko breadcrumbs
- 2 Tbsp olive oil
- Lemon wedges
Instructions
- Grate zucchini on a box grater. Squeeze zucchini between several layers of paper towels until very dry.
- Combine zucchini, cheese, nuts, garlic, rind, salt, pepper and egg in a large bowl. Fold in panko.
- Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add 6 (¼-cup) mounds zucchini mixture to pan; flatten into 3-inch cakes. Cook 4 minutes per side or until browned. Repeat with 1 Tbsp oil and remaining batter. Serve with lemon.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (4-oz) pkg crumbled feta cheese
- 1 pint grape tomatoes
- 1 seedless cucumber, thinly sliced
- ⅓ cup pitted kalamata olives
- ⅓ cup Greek vinaigrette
Side Dish Instructions
- Combine all ingredients in a serving bowl; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
209
|
156
|
365
|
| Fat (g) | 14 | 12 | 26 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 8 | 5 | 13 |
| Carb (g) | 15 | 8 | 23 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 375 | 410 | 785 |
Quick & Healthy Meal Plan
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