Summer and zucchini is in season. I am taking full advantage of that and using it in as many ways as I can come up with.
I just made these for dinner, but I have made them for breakfast as well. They taste really amazing and they are low carb for those of us who do not like the additional carbs that come with starch vegetables. My kitchen still smells warm and cozy from them 
Ingredients:
- 1/4 cup coconut oil
- 3/4 lb zucchini (coarsely shredded to make 2 cups)
- 1/4 tsp salt
- 1/2 clove fresh garlic, finely minced
- 1 tbs. finely chopped onion
- 1 egg
- 3Tbsp Parmesan cheese — freshly grated is best
1. Place zucchini & salt in a medium-size bowl. Allow it to sit for 10 minutes.
2. After 10 minutes press zucchini to remove all the water.
3. Add egg,cheese, onion & garlic to zucchini.
4. Heat 2-3 tbs. of coconut oil in a saute pan on medium-high heat.
5. Spoon out about 2 1/2 tbs. of the zucchini mixture into pan & flatten to form a pancake.
6. Continue adding the zucchini mixture until pan is filled but the “pancakes” are about an inch apart on every side.
7. Cook zucchini until golden brown on each side, about 2 1/2 minutes on each side.
8. Repeat steps 4.-7. until you have used the remaining zucchini mixture, (add more coconut oil as needed).
Makes about 4-5 Servings.
Creamed Squash Soup
