OK, I promise, this is the last zucchini recipe, of this season. Really, I promise!
I know a lot of you are in zucchini recipe overload, but here on the West Coast we’re still swimming in these little buggers. Besides, zucchini is so incredibly versatile, which is a culinary lifesaver since I have served them in meals at least 3 times this week. I am continually inspired and amazed by these little fruits (yep, they’re botanically a fruit not a veg). But, even I am reaching my zucchini tipping point. I am ready to move on, to feel overwhelmed by some new specimen of seasonal botanical delight.
But, before we can move on to the latest and greatest of the season’s offerings, let’s give zucchini their last shine of the kitchen spotlight.
Savory, delicious, and nutritious, zucchini pancakes. These pancakes are easy to make, grain-free, gluten-free, (can be made vegan by using an egg substitute, i.e. flax-egg) They are a great way to get kids to eat zucchini. And they are a great way to utilize that onslaught of zucchini your garden is pumping out. Great for breakfast, or lunch, or dinner. On the rare occasion there have been leftovers, I have stuck them in the fridge, and even frozen, then reheated them, they are still super tasty.
4 cups shredded Zucchini (this will shrink in volume as you wring out the moisture)
1/2 tsp Salt
1/2-3/4 (about 1/2 onion) Onion, diced
2 cloves Garlic, chopped fine
6 TBL Olive Oil, divided
1/2 cup Almond Flour (I use Bob’s Red Mill)
1/4 tsp Black Pepper
Grate your Zucchini, then place the shreds on a towel and sprinkle with salt (you want your zucchini to “sweat” off some of it’s liquid. After 15 minutes or so you will wring the towel to get as much moisture out of the zucchini as possible.)
Dice your Onion. But your pan over medium to medium-high heat. Add 2 Tbsp Olive Oil to your pan, then add your diced onion. Sauté your onions (making sure they don’t get too brown) until translucent, about 7 minutes. Add garlic, sauté 1 minute more. Take your pan off the heat and let onion/garlic mix cool.
Wring out the towel with your Zucchini to get more moisture out. Put the Zucchini in a large mixing bowl and sprinkle with your Almond Flour, and Pepper. Stir to get your Zucchini evenly coated with the Almond Flour. Add your cooled (it doesn’t have to be completely cooled, just less hot than it was right after it was sautéd) Onion/Garlic mix, stir again.
Beat your Eggs and add to your Zucchini mix (you can beat the Eggs in a separate bowl, or I make a well in the mix, add my Eggs, and beat in the same bowl, one less dish to wash) Mix everything together.
Heat your favorite pan (one with a lid is best) as you would for regular pancakes. Once your pan is hot, add 2 TBL Olive Oil (don’t skimp on the oil, these puppies like to stick!) Glop spoonfuls of batter into your pan – I like to scoop 1/4 cup per pancake, I can fit 4 into my pan at a time. Cover with a lid and cook for 3 minutes. Flip and cook, uncovered, for 2 minutes more. Plate them up and they are ready to eat, or you can put your zucchini cakes in a 200ºF oven to keep warm while you cook the next batches. For each additional batch, add 2 TBL more oil to your pan, and repeat. This recipe will make about 8 pancakes. Enjoy!