Zucchini pancake + eggs

Came home from work feeling super hungry and very unmotivated to cook. I even told my dad on the phone that I thought making eggs sounded like too much work! He asked if I had any zucchini, which I did. I’ve been eating it raw all week (it’s one of the veggies that makes me gag if I eat too much of it raw). His suggestion…

Zucchini Pancake + Eggs


  • zucchini (I used about 2/3 of a normal-sized one)
  • 2 large eggs
  • 2-3 T flour (I used gluten-free, but normal works fine too!)
  • salt, pepper
  • baking powder
  • oil or butter (or both)
  1. Grate zucchini into a bowl (probably about 2/3 cup, but any amount will do.)
  2. Add salt, pepper, a small amount (1/2 tsp?) baking powder, ONE of the eggs, and the flour. Stir into a batter.
  3. Pour a small amount of oil or butter into the pan (I used canola to coat the pan and a pat of butter for flavor). Add zucchini pancake batter. Cook on medium-high. Edges will start to brown.
  4. Eventually, once it’s solid enough that you can run your spatula under the edges, flip one end of the pancake onto the other — like folding an omelet. In the empty space, add another pat of butter and crack in your second egg. Let both cook on medium heat until done.
  5. Pop ’em onto a plate, add ketchup or whatever…and eat!

Ideally, I would have added in some Romano or Parmesan cheese to the pancake batter, but I didn’t have any. Cheddar or a strong cheese would be great too, or even Gruyere…but let’s be honest, ain’t nobody got money for that. ;)

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