Zucchinis are in season in late summer. Now is a great time to stock up on this delicious vegetable. One of my favourite ways to use zucchinis is in crunchy cakes, which makes a great meal on a hot summer day.
Makes 8 Servings
1 tsp olive oil
1 small yellow onion, grated
1 garlic clove
2 cups grated zucchini
½ tsp salt
¼ cup coconut flour
2 tbsp flax meal
½ tsp baking powder
Greek yogurt to garnish
Heat half of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes, then set aside.
Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes to drain. Use a clean paper towel to squeeze excess water from the zucchini.
In a medium sized bowl, whisk the eggs. Add the coconut flour, flax, and baking powder. Add the onions and zucchini.
Place the remaining olive oil in a large skillet over medium heat. Add the dough to the skillet in heaping tablespoons, press down with a fork. Cook each side for 3 minutes or until golden.
Serve with a small dollop of Greek yogurt.