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Cheese, Broccoli, and Zucchini Fritter Recipe

Low FODMAP Cheese, Broccoli, and Zucchini Fritters 🧀🥦
Broccoli florets are low FODMAP, just avoid the stalks for these delicious, nutrient-packed fritters.

Ingredients:
-2 cups broccoli florets
-1 cup zucchini (grated)
-1/2 cup aged cheddar cheese (shredded)
-1/2 cup gluten-free flour
-1/4 tsp salt
-1/2 tsp pepper
-1 egg
-3 tbsp nut milk
-1 tbsp olive oil

Instructions:
Chop up the broccoli florets and steam them until soft. Mash together. Grate the zucchini. Whisk together egg, nut milk, and olive oil. Mix thoroughly with the flour, salt, and pepper. Stir in the broccoli, zucchini, and cheese. Place a fry-pan on medium heat, adding olive oil to coat the bottom of the pan. Pour 1/4 cup of the mix into the pan, allowing to cook for 3 minutes on each side (or until golden brown.) Repeat with the rest of the mixture. Serving size is 2-3 fritters; this recipe makes approximately 3 servings.

Mediterranean Zucchini Salad 🥗

Try this delicious Mediterranean-style zucchini salad with tomatoes, artichokes, olives, and parsley for dinner tonight! Add protein such as a chicken breast or grilled fish for the perfectly balanced, colorful meal.
Ingredients:

2 large zucchini
1 cup organic cherry tomatoes, halved 
1 can artichoke, dried & quartered
½ cup pitted and halved olives
Zest of 1 organic lemon
3 tbsp garlic-infused oil
3 tbsp fresh lemon juice
1 tbsp white wine vinegar
Salt & pepper to taste
2 tbsp fresh minced parsley
1 cup crumbled feta cheese, aged 30 days (optional)

Instructions:

Wash the zucchini and peel if desired. Using a spiralizer, process the zucchini into noodles and add to a large bowl. Add the tomatoes, artichoke hearts and olives. In a separate small bowl, whisk together the lemon zest, juice, oil and vinegar. Pour the dressing over the salad and mix. Salt and pepper to taste. Top with crumbled feta cheese (if desired) and parsley and serve! 😋