Zucchini Croquettes with Bell Pepper Confetti

Name: Zucchini Croquettes with Bell Pepper Confetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red bell pepper, diced ( 1/2 cup); 1/2 small yellow bell pepper, diced ( 1/2 cup); 3 medium zucchini, shredded (1 lb.); 1/2 tsp. salt; 1 large egg, beaten; 5 Tbs. all-purpose flour; 4 Tbs. chopped chives, divided; 2 Tbs. finely chopped parsley; 1 Tbs. finely chopped mint; 1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper; 1/2 tsp. baking powder; 3 Tbs. olive oil; 1/2 cup low-fat Greek yogurt; 1 Tbs. lemon juice

Servings: persons

1/2 small red bell pepper, diced ( 1/2 cup)
1/2 small yellow bell pepper, diced ( 1/2 cup)
3 medium zucchini, shredded (1 lb.)
1/2 tsp. salt
1 large egg, beaten
5 Tbs. all-purpose flour
4 Tbs. chopped chives, divided
2 Tbs. finely chopped parsley
1 Tbs. finely chopped mint
1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
1/2 tsp. baking powder
3 Tbs. olive oil
1/2 cup low-fat Greek yogurt
1 Tbs. lemon juice

1
Stir bell peppers together in bowl, and season with salt, if desired.
2
Set aside.
3
Combine zucchini and salt in bowl, and let stand 20 minutes, or until liquid is released.
4
Squeeze all liquid out of zucchini, and transfer to large bowl (you should have 1 1/2 packed cups).
5
Stir in egg, flour, 3 Tbs.
6
chives, parsley, mint, Aleppo pepper, and baking powder.
7
Season with salt and pepper, if desired.
8
Heat 2 tsp.
9
oil in skillet over medium heat.
10
Spoon 4 2-Tbs.
11
mounds of batter onto pan, and slightly flatten.
12
Cook 3 minutes per side, or until golden-brown.
13
Transfer to wire rack, and repeat with remaining oil and batter.
14
Stir together yogurt, lemon juice, and remaining 1 Tbs.
15
chives in small bowl.
16
Spoon 1 tsp.
17
yogurt mixture on each zucchini cake, and top with 2 tsp.
18
bell pepper mixture.
19
Serve with remaining bell pepper mixture and yogurt on side.

1227

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 small red bell pepper, diced ( 1/2 cup), 1/2 small yellow bell pepper, diced ( 1/2 cup), 3 medium zucchini, shredded (1 lb.), 1/2 tsp. salt, and more.

Yes, Zucchini Croquettes with Bell Pepper Confetti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!