Zucchini latkes with avocado

By Abbey Sharp
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  • 2 cups (about 2 medium) zucchini, grated
  • 1/4 teaspoon kosher salt
  • 3/4 cup Quaker┬« Quick Oats, divided
  • 2 eggs, beaten
  • 2 green onion, minced
  • 1/4 cup parsley, minced
  • 1/4 cup cheddar cheese, grated
  • Generous pinch of salt and pepper
  • Olive oil, for cooking

For garnish:

  • 2 ripe avocados, smashed
  • Juice of 1/2 lemon
  • Pinch each, salt and pepper
  • 2 tespoons hemp hearts
  • Pinch red pepper flakes
  • Extra virgin olive oil, for drizzling


  1. Add the zucchini and salt to a colander and allow to sit for 30 minutes.
  2. Squeeze the liquid out of the zucchini and pat dry using a towel .
  3. Add the zucchini to a bowl.
  4. To a food processor, process 1/2 cup of the oats to reach a powder. Add this to the zucchini along with the remaining 1/2 cup of quick oats, egg, onion, parsley, cheddar, salt and pepper.
  5. Form into eight patties.
  6. Heat the olive oil in a non-stick skillet over medium high heat and gently pan fry until golden on both sides.
  7. Meanwhile, smash the avocados with the lemon juice and add on top of the zucchini latkes. Top with a pinch each of salt, pepper, hemp hearts, red pepper flakes and a drizzle of olive oil.

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