Name: Zucchini Fritters with Dill Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups shredded zucchini; 2 large eggs; 0.25 cup liquid egg whites; 0.5 cup non-fat Greek yogurt; 0.5 oz feta cheese; 2 tbsp almond flour; 0.5 tbsp olive oil; 1 tbsp fresh dill; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp onion powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zucchini Fritters with Dill Yogurt

Pan-seared zucchini fritters blended with savory feta and herbs, served with a velvety dill-infused Greek yogurt sauce.

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NUTRITION

Protein

49.9g

Fat

30g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

2 cups shredded zucchini

2 large eggs

0.25 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 oz feta cheese

2 tbsp almond flour

0.5 tbsp olive oil

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

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PREPARATION

1
Squeeze excess moisture from the shredded zucchini using a clean kitchen towel to ensure a crisp texture.
2
In a medium bowl, whisk together the eggs, egg whites, almond flour, crumbled feta, onion powder, sea salt, and black pepper.
3
Stir the zucchini into the egg mixture until thoroughly combined.
4
Heat the olive oil in a large non-stick skillet over medium-high heat.
5
Drop spoonfuls of the batter into the skillet, flattening slightly, and cook for 3-4 minutes per side until golden brown.
6
In a small ramekin, stir together the Greek yogurt, minced garlic, and fresh dill.
7
Plate the warm fritters and top with a generous dollop of the cool yogurt sauce.