Zucchini Rounds

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1 Proteins  1 Fats  1 Carbs

Prep Time: 10 min.

Cook Time: 15 min.

Servings: 4

This is a delicious way to use zucchini when they're fresh out of gardens as they are right now. This is a recipe that was my mother's but I've modified it to fit BD. The original called for biscuit mix. Let me know what you think!

Ingredients

1/3 c. spelt flour
1/8 tsp. baking powder
1/4 c. grated parmesan cheese
1 tsp unrefined sea salt
1/8 tsp black pepper
2 eggs, slightly beaten
2 c. shredded unpeeled zucchini (appx. 1 med. squash)
2 Tbsp. butter

Directions

Stir together flour, baking powder, salt, pepper & grated cheese. Stir in eggs until just moistened. Melt butter in skillet over medium heat. Just before frying stir zucchini into batter mixture and blend. Drop by spoonfuls into heated skillet and spread around so they're not too thick. Fry until golden brown and turn so both sides are cooked until golden..

Makes about 8 rounds (or pancakes) about 3 1/2 inches in diameter. One serving is 2 rounds.

I didn't try any other flours or frying in coconut oil, but if you do let me know how it turns out. Of course, coconut oil would reduce the fat count. Might even be good with a little added hot sauce or hot pepper, but my family doesn't care for spicy. My grandsons wanted syrup on them! Experiment!

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