The New Year is here, and we're gearing up for another round of Sugar Detox over here at the Double J ranch. Even though we live a paleo, low-sugar lifestyle 90% of the time, December was a doozy with all the holiday parties, travel, friends & family in town, and all the not-so-clean eating that accompanies those things. True confession: A LOT of Christmas candy was consumed 'round these parts.
We're getting ready for a big shopping trip and food prep day tomorrow, so we've been clearing out the fridge. Right about lunch time today, all that was left was a few eggs. But we always have a few zucchini growing in the garden, along with parsley and green onions, so I whipped up a batch of these savory little cakes!
These zucchini cakes are a great breakfast of course, but are also easy to take for lunch or make as a side dish for dinner; feel free to double the batch to have extras for later!
Ingredients (makes 4 large cakes):
1 large zucchini
1 large carrot
1-2 green onions
salt & pepper, to taste
1 tsp. garlic powder
2 tablespoons flat leaf parsley, chopped finely
1 tsp Italian seasoning
butter, ghee, or coconut oil for the pan
- Grate the zucchini and carrots into a mixing bowl, and sprinkle with about a teaspoon of salt. Mix together with your hands, and let sit for 5 minutes. The salt will draw out some of the water from the veggies, so that the cakes aren't runny. Place the veggies into a fine cheesecloth or light kitchen towel, and squeeze out the excess water like you're wringing a towel. Put the veggies back into the mixing bowl.
- Finely slice the green onions, and add to the mix, along with the three eggs, garlic powder, Italian seasoning, parsley, and a few sprinkles of salt & pepper to taste. With a fork, whisk everything together until the eggs start to fluff up a bit.
- In a large cast-iron skillet on medium high, melt the butter/coconut oil. Drop in the egg/zucchini mix at about 1/4 cup at a time, to make cakes slightly larger than your palm. Cook about three minutes on each side, or until golden brown.
- My cakes are shown served with a sprinkle of aged parmesan cheese on top!