Amp up your morning eggs with a healthy dose of vitamin A and virtually zero added calories, by simply adding fresh zucchini. When your vegetable garden is overflowing with zucchini, it's time to think beyond zucchini bread. I found a recipe I really like in a book, Practical Paleo, and every summer I regularly eat zucchini pancakes for breakfast.
1 medium zucchini
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut flour
MCT oil for frying
Shred the zucchini using a cheese grater. If your zucchini is large, then shred only the outer part and throw the seedy part in the compost. No need to squeeze out the liquid. In a medium bowl, whisk together the salt, pepper, coconut flour and eggs. Add shredded zucchini and combine with a large spoon.
Heat a medium sized skillet over medium-low heat. Add a few drops of MCT oil and allow the oil to warm for a few seconds. Add half of your pancake batter and smooth it into a pancake shape.
Allow to cook until bottom is slightly golden, about 2 minutes. Flip over and allow to cook another 1-2 minutes until both sides are golden brown. This recipe makes two large pancakes.
Funny incident in the Stride household: here is what happened when I went on vacation for two weeks during the summer and asked my son to water the garden for me, but I forgot to tell him to harvest any vegetables that looked ready to pick:
This monster was too big to salvage so it went straight into the compost bin :( But son kept the garden alive for me during the heat of the summer, so I have no complaints!