Shred the Zucchini: Wash the zucchini and shred it using a grater. Place the shredded zucchini in a clean kitchen towel or paper towel and press to remove any excess water. This step helps prevent the final dish from being too moist.
Combine the Ingredients:
Mix Dry Ingredients: In a large bowl, combine the oats, baking powder, cinnamon, and salt.
Mix Wet Ingredients: In another bowl, whisk the egg, then stir in the shredded zucchini, Greek yogurt, applesauce or mashed banana, and vanilla extract. Mix until well combined.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until everything is well combined. The mixture should be thick but not overly dry. If it’s too thick, add a little milk or water to reach the desired consistency.
Prepare the Patties:
Heat the Pan: Lightly grease a non-stick pan or griddle with cooking spray or a small amount of olive oil. Heat over medium heat.
Form the Patties: Scoop about 1/4 cup of the mixture for each patty and place it on the heated pan. Gently press down with the back of a spoon or spatula to flatten the patties slightly.
Cook: Cook the patties for about 3-4 minutes on each side, until they are golden brown and fully cooked. Repeat with the remaining mixture.
Serve and Enjoy:
Serve the oatmeal and zucchini patties hot, topped with your choice of fresh fruits, nuts, seeds, or a drizzle of honey.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a pan or microwave before serving.
