Found this tasty recipe for zucchini cakes and we have been loving it! My young son is not a fan of much of anything that is green, so it is a struggle to get vegetables into his life.
These zucchini cakes are chock-full of zucchini but do not have the flavor of a veggie dish, so it is the perfect way to get him to eat greens without a fuss.
This recipe is great for a breakfast bite or an appetizer before dinner. If you plan to make these for dinner, simply double or triple the recipe so that everyone can have their fill. I find that my son like cakes to be smaller, so I will typically make many small cakes rather than a few large ones, but your family may have different preferences. We also like the small size because they are then thin and crispy all the way through. Larger, thicker cakes will have a chewier and more “cake-like” texture.
- 1 medium zucchini
- 2 eggs
- ½ onion
- ½ cup all-purpose flour
- ½ cup parmesan cheese
- Sprinkle salt
- 2 tbsp olive oil
- Wash zucchini and onion thoroughly
- Remove stem from zucchini and shred
- Dice onions to about ¼ inch
- In a medium bowl, mix zucchini, eggs, onion, flour, and parmesan until well combined
- Heat oil in a medium skillet
- When the oil is hot, drop batter into the oil by the heaping tablespoon
- Cook for about five minutes, or until well-browned on one side, then flip
- Cook second side for about three to five minutes, or until cooked through
- Sprinkle salt to taste just prior to serving
- Enjoy with favorite dipping sauces
Incredible, Edible Eggs
When we were young, the incredible, edible egg campaign was in full swing and everyone was all about eating eggs. Somewhere along the lines, someone said eggs were bad for you and things suddenly got confusing. To clarify, eggs are high in cholesterol, but the impact that eggs have on blood-cholesterol levels is minimal. Eggs are also a great source of protein and can lower the risk for a stroke when eaten in moderation on a regular basis. Eggs are one thing that most kids will eat and can make it a whole lot simpler to sneak some healthy ingredients into the whole family’s meals.
When making eggs for breakfast, it is best to stay away from sodium and unhealthy fat-riddled meats such as bacon and sausage. Since almost everything tastes great with eggs, you may be able to get away with mixing ingredients like mushrooms, onions, tomatoes, spinach, and green peppers into scrambled eggs. A little cheese may induce cooperation and liven up the meal. Use pan-spray, olive oil, or coconut oil instead of butter or grease to cook the eggs to save on fat and calories. As a side, serve potatoes fried in olive oil and seasoned with sea salt, thyme, and oregano.
Hard-boiled eggs on a salad or egg salad sandwiches make a great lunch that is filling, protein-packed, and tasty. Mix chopped up eggs with a little mustard, dill weed, and Greek yogurt to get egg salad that is big on flavor but not on unnecessary fat and calories. Serve on Ezekial bread for added nutrition without a lot of added nonsense. If eating on a salad, sprinkle olive oil and red wine vinegar liberally over mixed greens, mushrooms, peppers, onions, and any other desired veggies to pack a lot of nutrition into a filling and delicious meal.
[ps2id id=’page-intro’ target=”/]