Zucchini Fritters (SCD/Low-Histamine)

In preparation for coming off of prednisone and trying to stay off of biologics, I’m keeping it very simply SCD and low-histamine until I get my results back from my LEAP/MRT food sensitivity blood-work that I intend to get done on July 26th. So, I threw this together as a trial run, and it’s really good. You can make these two ways. Pictures are of the first, but I prefer the second. Enjoy!

Zucchini Fritters (SCD/Low-Histamine)

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 2 medium zucchini, peeled (diced or spiralized)
  • 3 egg yolks (whites are higher histamine)
  • 1/4 cup of dry curd cottage cheese
  • 1/2 tsp ginger
  • 1/2 tsp marjoram (or basil, sage, thyme, etc)
  • Pinch of salt
  • Coconut oil (or olive oil)


  1. Way One – Diced: Pan fry the oil and diced zucchini until soft. Remove and mash. Add the DCCC, whisk. Whisk in the yolks and seasonings. Careful not to cook the yolks. Cook 1/4 cup at a time over medium-high heat. Careful not to burn.
  2. Way Two – Spiralized: Roughly cut the spiralized zucchini into smaller strands. Lightly pan fry in oil. Remove from heat. Mix the yolks, seasonings, and DCCC. Pour over the zucchini and mix. Cook 1/4-1/3 cup at a time over medium-high hear. Careful not to burn.


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