Eating with the Season: Zucchini Pancakes

Got summer squash coming out of your ears?  Here’s a wonderful recipe (adapted from allrecipes) for zucchini pancakes that’s great for breakfast lunch or dinner!  Substitute any type of cheese you like.  Top with fresh sliced tomatoes, a fried egg or both…you can’t go wrong! 

 

 

 

Ingredients

  • 2 cups grated zucchini
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup sprouted flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt to taste
  • olive oil (enough to generously cover the bottom of the pan)

Directions

  1. In a medium bowl, beat the eggs and then add the zucchini, onion, flour, cheese, and salt. Stir well enough to distribute ingredients evenly.
  2. Heat olive oil in a skillet over medium-high heat. Drop zucchini mixture by heaping spoonful, and cook for a few minutes on each side until golden. Add more oil as needed.

 

Eat Well, Be Well,
April
 

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