We’re up at my boyfriend’s dad’s farm in Mendocino with four dogs in tow for the long weekend, and his dad has such a wonderful garden. There’s an abundance of basil, zucchini and other squash, and tomatoes, so this morning’s breakfast was zucchini cakes. Very easy to make and delicious.
To make the paleo zucchini cakes, you’ll need
2 cups (more or less) shredded zucchini
2 eggs
4 slices of cooked and chopped bacon (use organic, uncured)
1-2 tbsp coconut flour, gluten free flour mix, or almond meal
Scallions, dill (or other herbs/spices that appeal to you), sea salt and black pepper.
First, shred the zucchini. A food processor makes it much easier, but a hand grater will give you a good arm workout. Pat the zucchini dry with a paper towel.
Next, cook the bacon. I’m using my favorite non-stick, non-toxic green pan.
Once the bacon has cooked, pat it with a paper towel to absorb the grease, then chop/dice it. Reserve the bacon fat in the pan to cook the zucchini cakes. Mix the zucchini with the 2 eggs, the chopped bacon, the flour of your choice (except white of course), scallions, and any herbs spices. We had dill on hand, so we used that. Sea salt and pepper the mix to taste. Add more flour if the mix looks too runny.
Beautiful deeply colored yolks that are higher in omega 3s. The eggs came from a nearby farm.
Finally, form a few patties with your hands and add to the pan on the stove over medium-high heat. I drained and reserved the bacon fat and added a little more to the pan each time between batches.
Once they are browned on the bottom, flip them and cook til firm and browned on both sides. Transfer to a plate and keep them warm in the oven (at 200 degrees) while you make the rest of the cakes in batches. Then, eat and enjoy! I’d recommend a side of raw kraut for probiotics and enzymes, and maybe a handful of fresh berries for the perfect breakfast. These keep well and would make a great snack, or make a big batch for Sunday brunch and have the leftovers for Monday breakfast.
Shaia, my labradoodle, had fun frolicking in the garden.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
