We all know someone who’s over productive zucchini plant fed the whole neighborhood.
One year, the seed company had messed up, and the Charantais Melon seeds turned into zucchini plants… And unfortunately for us ( and our relatives and neighbors) that was in addition to the 3 zucchini plants my parents purposefully planted. In their defense, this was when zucchini were still a fairly new thing to grow for the home gardener in my area.
We had zucchini steamed, filled, grilled, stewed, we gave a way zucchini, and after we could no longer get excitement out of people, we left them on their door step and tip toed away… We learned, after having 6 plants that summer… Have since never had more than 1 maybe 2 plants. I could not eat or smell zucchini for literally years. Thank goodness, I have since then recovered from my zucchini overdose and can happily eat it again. And here is one of my fun new ways of using up that bounty of summer, or since now it is early fall, maybe just conjure up that a last feeling of sun kissed earth!
- 2 cups shredded zucchini
- 1/2 cup Quinoa flakes
- 2 Eggs, beaten (or for began option: flax seed ‘egg’ = 1tbsp ground flax seed, 3 tblsp water, let sit 3 minutes)
- 2-3 tbsp chopped Onion
- 1 tbsp chia seed (optional)
- 1/2 tsp salt
- Mix zucchini, onion and beaten eggs until combined.
- Add quinoa flakes, chia seed and salt, stir to incoropate.
- Drop by the heaped tablespoon into a heated skillet, flatten out each blob (yep, that’s a scientific term) to 1/4″ thickness.
- Cook until golden brown, flip over adding more olive or coconut oil to the pan, as needed.
They can also be baked instead.
Heat oven to 375 F and cook about 8 minutes per side.
Makes about 8. Serve them as a side or a savory breakfast.
Hmm, maybe I will try the rest with salsa…
They are light and I almost want to say fluffy, and the pictures DO NOT do them justice…
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