Zucchini Carrot Patties with Bacon

Delicious gluten-free, paleo-friendly zucchini cakes! Bacon and onions take this savory side to another level.

Step: 1

Sprinkle zucchini and carrot with salt and drain in a colander.

Step: 2

Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.

Step: 3

Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.

Step: 4

Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.

Step: 5

Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.

Step: 6

Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

Per Serving: 355 calories; protein 13g; carbohydrates 13.2g; fat 29.4g; cholesterol 96.7mg; sodium 432.6mg.