4 cups (16 ounces) shredded zucchini (2 medium zucchini)
1 teaspoon kosher salt, divided
6 slices BUTTERBALL® Original Turkey Bacon
¼ cup all-purpose flour
3 cloves garlic, minced
1 large egg, beaten
1 teaspoon lemon peel
¼ teaspoon ground black pepper
3 tablespoons olive oil
Garnish: sour cream, salsa, crumbled cooked BUTTERBALL® Original Turkey Bacon
Directions
Place colander over large bowl; add zucchini and ¾ teaspoon salt, stirring to combine. Let stand at room temperature 20 minutes. Rinse and drain; squeeze dry with paper towels.
Cook 6 slices bacon in large skillet over medium heat, turning occasionally, about 7 to 9 minutes or until crisp. Remove bacon; drain on paper towels. Let cool; crumble bacon.
Combine zucchini, crumbled bacon, flour, garlic, egg, lemon peel, pepper and remaining ¼ teaspoon salt in large bowl.
Heat oil over medium heat. Working in batches, spoon 2 tablespoons zucchini mixture into skillet, pressing gently to ½-inch thickness. Cook, turning once about 3 minutes per side or until golden brown. Remove from skillet; drain on paper towels. Garnish with sour cream, salsa and additional crumbled bacon.
Ingredients
4 cups (16 ounces) shredded zucchini (2 medium zucchini)
1 teaspoon kosher salt, divided
6 slices BUTTERBALL® Original Turkey Bacon
¼ cup all-purpose flour
3 cloves garlic, minced
1 large egg, beaten
1 teaspoon lemon peel
¼ teaspoon ground black pepper
3 tablespoons olive oil
Garnish: sour cream, salsa, crumbled cooked BUTTERBALL® Original Turkey Bacon
