LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 2 small zucchinis, shredded (274 g, the weight before ringing out excess water, you will need 2 1/2 cups loosely filled of the shredded zucchini)
  • 2/3 cup corn (90 g, I just used frozen)
  • 3 tablespoons creamy almond butter (or tahini for nut-free, for fat-free use 1/4 cup cooked mashed potato instead of nut butter)
  • 1/2 cup gluten-free oat flour (58 g)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • Creamy Lemon Pepper Sauce:
  • 1/2 heaping cup raw cashews (80 g, cooked in boiling water for 10 minutes or soak overnight if you don't have a high-powered blender like a Vitamix. Drain, rinse and proceed.)
  • 2 tablespoons fresh lemon juice
  • 6-8 tablespoons water, as needed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!