Hey everyone. Do you have too many of those summer zucchini’s out in the garden and you need some ideas of what to do with them? This is a twist on an Ina Garten’s recipe, but I made this over the weekend and my son Ryan, who is a picky eater and has proclaimed that he despises zucchinis, actually ate these and had seconds! I personally think you can eat these for breakfast, lunch, or dinner.
2 medium zucchini – about 3/4 pound grated
1/2 cup of finely chopped red onion
1 clove of garlic finely chopped
1 T of chopped herb, such as oregano
2 eggs lightly beaten
6-8 T of flour (can substitute gluten free flour) Need low carb? You can also use ground almond flour.
1 tsp baking powder
1 tsp salt
1/2 tsp ground black pepper
2 T coconut oil
Grate the zucchini into a bowl and add the onion, garlic, and egg. Stir in 6 T of flour, baking powder, salt, and pepper. If the batter if too runny, add extra flour. Heat a large saute pan 10-12 inch over medium high heat and melt the coconut oil. Lower the heat to about medium and drop a large spoonful of batter into the pan. Cook the pancakes about 2 minutes on each side until golden brown and then flip.
Add a dollup of tzaziki – the Greek yogurt dill sauce on top
Add hummus and lettuce and put into a sandwich
Add spicy chili sauce to rev up the experience