*Originally posted October 2010.
Last night we had an amazing and delicious meal. All of us in our tiny kitchen preparing for our evening respite is always a blessing, albeit a crowded blessing.
This recipe is great for summertime when you have a lot of zucchini to use, and also a good way to get more eggs and veggies in your diet. It’s easy & fast, and they’re low-carb, to boot! Bon Appetit!!
-
* 1 large organic zucchini, grated & drained (we are really enjoying these from our local farmers!)
* 1 c. organic non GMO corn (frozen or cut off the cob)
* 5 ounces RBst FREE cheese (we use a mix of reggiano and jack)
* 1/4-1/2 c. white or golden onion, chopped small
* 3 eggs
* sea salt & pepper to taste
* 1 T. flour, sprouted flour if possible
* Organic Butter
* Greek Yoghurt
* Optional: jalapeno peppers chopped tiny
Mix all ingredients well. Drop by large spoonfuls into a generously buttered, hot pan or griddle. Cook until firm and browned on both sides. Serve with a side salad like the one below and a heaping dollop of Greek style yoghurt (We prefer Fage).
We all love these and they’re great as a main dish OR a side dish.
We served this with my hubby’s famous Kamuela tomato, cucumber and Maui onion salad!
Papa’s ‘Everything but the Tequila’ Salad
-
tomato, thin sliced cucumber, thin sliced onion
xtra virgin olive oil
apple cider vinegar
chipotle lime tapatio (just a dashhhh)
agave syrup (also a dash)
ground rock-salt
ground pepper
dash of cayenne and real lime for the adventurous
Mix it all together and let it stew….
think that’s all there is to add to it… oh yeah, except… love.
Loading ...