Step 1

Start a medium pot of water over high heat and bring to a boil.

Step 2

Cut your zucchini into small, matchstick sized pieces to match your carrots and broccoli slaw.

Step 3

Boil the carrots, broccoli slaw, and zucchini for 5 minutes and then strain.

Step 4

Using paper towels or cheese cloth, get as much water out of the vegetables as you can.

Step 5

In a large bowl mix together the vegetables, 2 beaten eggs, ⅔ cup almond flour, ½ cup parmesan cheese, 1 Tbsp olive oil, 1 tsp garlic powder, 1 tsp seasoned salt, and ½ tsp pepper.

Step 6

Heat a skillet over medium heat. Spray with cooking spray before cooking. Place the mixture into the pan using a cookie scoop and flatten into a pancake shape with your fingers. If you don’t have a cookie scoop make balls about the size of about 1”-1 ½” in diameter.

Step 7

Cook for 2-3 minutes on each side.

Step 8

Add the avocado, ½ cup Greek yogurt, 1 tsp dill and salt to a blender and mix until smooth.

Step 9

Keep these in the refrigerator for no more than 5 days. If you wish to freeze them, put them into a ziplock bag and remove as much air as possible. Label and date the bag. I would not freeze the yogurt sauce.