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Zucchini Cakes for Breakfast

Zucchini Cakes for Breakfast

I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.

I’m having some food allergies and other health issues, so wheat is off the menu for the time being. That means I needed an alternative to toast or biscuits to sop up my eggs yolks. The zucchini cakes are perfect, and I like them better than hash browns. I heat two in the oven topped with some butter, and serve them topped with fried eggs.
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Zucchini Cakes

Zucchini Cakes

These zucchini cakes are similar to latkes. They make a good side dish or snack. I glop on some butter before reheating them in the oven, and they reheat well. They are yummy topped with homemade ranch dressing. The cheese is optional because I did not notice a huge difference in the flavor with or without cheese. I expected it to make a bigger difference.

Zucchini

Green onions
Parsley
Garlic
Eggs
Cheese (optional)
Rice flour
Bacon grease
Salt

Grate your zucchini, wrap it in a towel, and squeeze out as much water as you can. Chop up green onions, garlic, and parsley in a small food processor. You can do it by hand if you have to. Beat your egg or eggs in a mixing bowl. Add everything except the bacon grease, and mix well.

 
Heat the bacon grease in an iron skillet. You’ll want it to be about ¼ inch deep or so. When the grease is hot, spoon or ladle your zucchini mixture in, about ¼ cup at a time, and flatten. Flip when the bottom is browned and brown the other side. Remove to paper towel-lined plate to drain excess grease.

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Too Much Zucchini and Beef Soup

Too Much Zucchini and Beef Soup

I love zucchini, and it’s a good thing I do. We planted just two zucchini plants and have more than we know what to do with.

This is a beef soup, featuring zucchini. It also contains a small sweet potato. I use cinnamon and cayenne to compliment the squash flavor and the sweetness. The homegrown tomatoes give it a deep, rich flavor.

Ground beef
Worcestershire
Onion powder
Cayenne
Salt

Brown the beef with the above ingredients.

Zucchini, cubed and lots of it
Small sweet potato, peeled and sliced
Onion
Garlic
Homegrown tomatoes
Cayenne
Cinnamon

Place the browned ground beef and all other ingredients in your soup pot with some water and simmer as long as you can stand it (30 minutes to 2 hours). It is even better reheated the next day!

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