Mini Turkey Zucchini Fritters



I saw something similar to this using chicken on pinterest floating around awhile ago so I thought I would give it ago with the turkey breast I had on hand. The zucchini help make it moist and you do not even miss the fat from the meat. You could flavor these any way you want from italian to even adding cayenne or jalapeños for more of a kick. I may try baking them next time for more even cooking and not having to stand at stove for three batches. So fun to play in the kitchen and get to eat my work!


  • 1 lb. ground turkey breast (you could try ground meat of choice)
  • 2 cups grated zucchini (one good size zucchini yields about two cups)
  • 3 scallions, sliced
  • 3 Tbsp fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tsp himilayan pink salt
  • ½ tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder

***Gently mix chicken with zucchini, scallions, cilantro, garlic, salt, and pepper, cumin and garlic powder. Heat coconut oil or Olive oil in skillet or medium heat. Using a small scoop, scoop meatballs into pan and cook about five minutes on one side, flip and cook another 5 minutes until browned and cooked through. Serve with guacamole and salsa. Great for healthy appetizer or serve with a salad for a meal. Clean Eating, Gluten Free, LEAN Cleanse Friendly, Dairy Free, High Protein, Paleo, and so on and just plain delicious! You can make this recipe as burgers or as a meatloaf as well.

Prep Ingredients


Mix Gently in bowl (I use plastic food service gloves and dig right in)


Use a scoop for even sized meatballs


Fry in coconut oil (or Olive Oil) over medium heat for about 5 minutes each side until browned and cooked through ( I will try them in oven next time)


Serve as an appetizer with Guacamole and Salsa


or as a main dish with a beautiful side salad



Stuffed Acorn Squash with Mushroom Lentil Stuffing (GLUTEN AND DAIRY FREE)




Stuffed Acorn Squash

2 Tbsp. coconut oil

1 medium yellow onion, chopped

6 stalks celery, finely chopped

2 carrots, diced

1 cup mushrooms, chopped

1 tsp. sage (more if using fresh)

1 tsp. thyme (more if using fresh)

2 large acorn squash

 2 cups cooked lentils (this can be made without the lentils but then I double mushrooms)

1/4-1/2 cup apple sweetened (or low sugar) dried cranberries

Salt and pepper to taste

If using the squash, pre-heat oven to 350 degrees.  Cut acorn squash in half.  Fill a roasting pan with 1 inch of water, and place squash flesh-side down.  Roast 45 minutes to an hour, or until very soft.  Scrape out seeds and discard. To make the stuffing, Sauté onion, celery, carrots, mushrooms, sage, and thyme.  Add the cooked lentils and heat through.  Remove from heat.  Stir in salt and pepper, dried cranberries, mixing to combine.  Divide the stuffing evenly among the acorn squash halves or serve family style in a bowl.

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A great healthy Thanksgiving side that will please everyone at your table. This is so flavorful and delicious, you never will miss the bread! Great stuffed in the acorn squash, served family style in a bowl, or top a sweet potato with it.