Years ago, I fell in love with a similar recipe in my Weight Watchers days. The original Squash Patties recipe called for just yellow squash as well as cheese. I miss that recipe, so I came up with this Paleo version. The addition of the almond meal, because it gives it that “cornmeal” feeling.
Although this recipe has a mix of green zucchini and yellow squash, either one could stand alone in this recipe. Just use a total of three cups of what you choose.
Zucchini and Yellow Squash Patties (paleo/gluten-free)
- Whisk the eggs in a bowl. Mix in the next five ingredients. Heat 1 teaspoon of coconut oil in a large skillet at medium-high heat. Spoon about 1/4 cup of mixture into the pan…you can fit 3-4 pancakes in the pan at a time. After approximately 2 minutes (when browned), flip and brown the other side. Let cool.