My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, October 11, 2011

Egg Free, Dairy Free Oven Baked Zucchini Patties

Zucchini is such a versatile vegetable. I love it in breads and cookies. I wanted to try something a little different and made it into an oven baked patty. I used 2 tsp of Old Bay seasoning in the batch and it tasted almost like a crab cake. Since Jazlyn can't have seafood, this is the next best thing.

Oven Baked Zucchini Patties

2 cups shredded zucchini, thoroughly drained
1 cup safe dry bread crumbs
2 tbsp dairy free margarine, melted
1 tsp baking powder
Seasonings desired
1/4 cup flour

Combine all of the ingredients except for the flour. Shape the mixture into patties then coat them in the flour. Place them on a lightly oiled or foil lined baking sheet. Bake at 400 for 15 minutes, flip the patties over then bake an additional 15 minutes or until golden on both sides and cooked through.
* Italian seasoning, garlic salt and pepper is a good combination for kids or those who don’t like spicy foods.
* Old Bay seasoning will made the patties taste like a crab cake.
* Serve plain or with a desired dipping sauce.
* Good served on a roll topped with lettuce and tomato.

Shared with Meatless Mondays.

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