I found this recipe and decided to give it a try. After some simple modifications I ended up with a tasty patty that compliments a hearty soup or that could be made smaller and used as an edible plate for salsa or hummus dip.

Here’s what’s really important…my 14 year old daughter with a discerning palate could not tell me what was in the patties, and did not want to know. She enjoyed them and didn’t want to enjoy them less by knowing the ingredients (since she was certain it was something too healthy to be enjoyable).

They are, in fact, both healthy and enjoyable.

The recipe below makes 14 3″ patties. I have accounted for 2 patties per serving, and nutrition information is below the recipe. Honestly, have a nice veggie barley soup with two of these tasty low GI and low Glycemic Load patties and you won’t be hungry again till morning!

2 patties have an estimated GL of only 6 based on nutritiondata.com analysis
131 calories per serving (that is all from the oil! switch to PAM if you are counting calories!)

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2 1/2 cups coarsely grated zucchini (3, 6″-7″ zucchini)
1 teaspoon salt, divided in two equal portions
2 large eggs
1/2 cup (or more) all purpose flour (try whole wheat flour next time)
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill (i used dried oregano)

2 tsp (about) olive oil
2 tsp (about) corn oil

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; transfer zucchini to a clean and dry bowl.

Mix in egg, 1/2 cup flour, cheese, and remaining salt.
Mix in parsley, onions, and dill (or another favorite herb).
If batter is dripping wet, you can add more flour (one tablespoon at a time).

Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large teflon skillet over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet. Fry until golden, 3-4 minutes per side, adding more olive oil, corn oil o PAM if required.

Transfer these low glycemic index patties to paper towels.
Leftovers can be refrigerated and eaten within the next day or two.
These can be made 1 day ahead and taste just as lovely when reheated, uncovered, in 350°F oven for 10-12 minutes.

This recipe makes 14 patties and halves easily if you are cooking for one only.
Nutritional analysis is based on 2 patty serving.