My boys love zucchini bread, but this is a really fun recipe to make.
serves 2 to 3, active time 20 minutes, total time 50 minutes
2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed
Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
|Cracking some eggs from Sweet Georgia P's|
Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more.
Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.
We loved them with fat free Greek yogurt. It really brings out the zesty lemon. We've also tried them in our panini press so we didn't need to add oil to cook them. It was a great and healthy way to cook them.