Zucchini Fritters with Garden Salad and Potatoes

• 2 potato
• 3 Teaspoon avocado oil
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Teaspoon rosemary
• 2 zucchini
• 1/2 Teaspoon salt
• 2 egg
• 1/4 Cup green onions
• 1 Cup all-purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon black pepper
• 3 Cup spinach
• 1/2 Cup goat cheese
• 1/4 Cup sliced almonds
• 1/4 Cup cooked red beets
• 1 Tablespoon olive oil
• 1/4 Teaspoon salt

• Preheat the oven to 400 degrees F. / 204 degrees C.
• Make the potatoes: cut potatoes in wedges, place them on a baking tray, and drizzle with avocado oil, salt, pepper, and rosemary. Bake potatoes for 30 minutes, flip over and bake an additional 20 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.