The Wins:

Fresh and light summer dinner
GF, DF
No frying

A super light and fresh dinner that comes together in 15 minutes. Pair these with a green salad for the ultimate summer menu.

Yogurt Dill Aioli

• 1/2 cups mayonnaise
• 1/2 cup plain, unsweetened dairy free yogurt
• 1 tablespoon fresh chopped or dried dill
• Black pepper & sea salt, to taste

Zucchini Fritters

• 3-4 large zucchini, enough for about 4 cups shredded
• 1 egg, beaten
• 1/2 cup gluten free flour
• 1 tablespoon nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsps baking powder
• Cashew or Vegan parmesan
• Olive oil spray
• Sheet pan lined with parchment paper for baking

Preheat oven to 450. Place shredded zucchini in a towel, fold corners up together and squeeze all of the water out of the zucchini that you possibly can. This will ensure a light and fluffy fritter, not a wet one.

In a small bowl, combine aioli ingredients and mix until smooth. If it appears too thick, add a teaspoon of water, 1 at a time, until a drizzling consistency. Set aside.

In a large mixing bowl, combine all ingredients for zucchini fritters and mix until just incorporated. Do not let the batter set as the salt will continue to draw water out of the zucchini and make the batter very wet.

Quickly scoop mounds of the zucchini batter onto the parchment lined baking sheet. Gently flatten slightly, sprinkle liberally with cashew or vegan parmesan and spray with olive oil. Immediately place in hot oven and bake for 15-20 minutes, depending on the size of your fritters. Larger ones will take slightly longer.

Bake until golden brown. For additional crispy texture, place under broiler for a few minutes, watching carefully until well golden brown.

These will puff up and deflate slightly when removed from oven. They will be very tender and not super crispy like a true fritter fried in oil. However, the perfect light and fluffy dinner. If you would like a crispy edged, place in a lightly oiled skillet for 3-4 minutes per side to create the classic fritter crust.

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