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Zucchini Carrot Patties with Bacon

Beth S.

"Delicious gluten-free, paleo-friendly zucchini cakes! Bacon and onions take this savory side to another level."
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53 m servings 361 cals
Original recipe yields 2 servings (2 patties)

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  • Prep

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  1. Sprinkle zucchini and carrot with salt and drain in a colander.
  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.
  3. Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
  4. Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
  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.
  6. Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.


  • Cook's Note:
  • I used the grating blade of a food processor to grate the zucchini and carrot.

Nutrition Facts

Per Serving: 361 calories; 29.5 g fat; 14.5 g carbohydrates; 13.2 g protein; 97 mg cholesterol; 442 mg sodium. Full nutrition

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Read all reviews 2
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Excellent! My carrot was ginormous and my zucchini was wimpy so if I had to guess I'd say I had about a 50/50 ratio. We don't love zucchini and we sure don't love cooked carrots but we loved thi...

I made some changes, so take this with a grain of salt. I upped the carrot so that the carrot/zucchini ratio was 50/50. I used 1 tsp salt on the zucchini/carrots prior to squeezing them out. I u...