New home, new appliances, new recipes. I bought The Complete Convection Oven Book, cause not only does my oven have fancy convection, but the microwave as well. Need to get over the intimidation of convection. This is my first selection. It was delicious. I did tweak original to be gluten-free with crushed corn chips, but think I will use gluten-free cracker crumbs instead next time. I did not make the sauce, but including in recipe; as it sounds delicious. Anyway will make again. I froze the extra; hopefully with success! You can substitute the zucchini for winter squash, carrots, sweet potatoes etc. You will not have to drain moisture out like the zucchini.
Ingredients:
- 2 zucchini, grated with large holes of a box grater
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup feta cheese, crumbled
- 1 cup panko bread crumbs or gluten-free of choice
- 2 scallions, chopped
Ingredients for Dipping Sauce:
- 1 cup Greek yogurt
- 2 cloves garlic, chopped
- 2 tablespoons fresh dill or herb of choice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
Combine all into a small bowl.
Directions:
Select Convection Roast and preheat to 375-degrees.
Line a baking sheet with parchment paper.
Put the grated zucchini in a colander and toss with salt. Let drain for 5-10 minutes. Press out moisture and transfer to a large bowl. This step maybe eliminated if one thick spiralizes the zucchini. For some reason; using this method, the zukes produce less moisture.
To the zucchini, add the garlic, olive oil, baking powder, pepper, eggs, feta, and bread crumbs. Stir to combine.
Spoon out the mixture onto the prepared sheet.
Bake for 18-20 minutes until golden brown. Let cool before adding dipping sauce.
