Cheesy Zucchini and Carrot Fritters

by Meghann on July 18, 2011

I had a little fun in the kitchen tonight.

A little of this.

A little of that.

And – what do you know? – I have a great dinner to serve. ๐Ÿ™‚


Cheesy Zucchini and Carrot Fritters

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Carrot
  • 1 Egg
  • 1/2 cup Bread Crumbs
  • 1/2 cup Whole Wheat Flour
  • 1 T Chia Seeds
  • 2 T Ricotta Cheese
  • Italian Seasoning
  • Salt & Pepper

Start by shredding the Zucchini, Yellow Squash, and Carrot.



Once the veggies are shredded, add the rest of the ingredients to the bowl.


Mix everything together and form seven palm size fritters.

Fry them up on the stove top until golden brown.


I served mine with salsa and plain yogurt. Derek had his with buffalo sauce.


I love the addition of the ricotta cheese in these. It gave the fritters a bit of creaminess and richness that my fritters have lacked in the past. It also added a boost of protein and dairy. ๐Ÿ™‚

On the side I had a few pretzels with mustard (aka I was too lazy to make anything else to go with the fritters).



This afternoon I snacked on a Corn Muffin VitaTop with a smear of Naturally Nutty Chocolate Butter Toffee Peanut Butter.


Did you know yesterday was National Ice Cream Day?! I missed out on it then, but I made up for it today with a small bowl of Chocolate Chip Ice Cream and Frozen Cherries.


Why have I never had this combination before? It’s delicious! Sort of like the cheap, easy – and fire alarm friendly – version of cherry jubilee. ๐Ÿ™‚

Meals and Miles The Show

The latest episode of Meals and Miles is up on!

Screen shot 2011-07-18 at 8.21.15 PM.png

This week (or really three weeks ago ๐Ÿ˜‰ ) I tackle TRX Training for the first time. It’s a workout that pretty much guarantees buff arms and a strong back. Check it out for yourself!

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