Savory Zucchini Pancakes + Pico De Gallo
Serves 415 mins prep15 mins cook
A crunchy, cheesey zucchini pancake with fresh pico de gallo and soft scrambled eggs
0 servings
What you need
cup oat flour
cup pepper jack
tsp salt
tsp pepper
tbsp cornstarch
tsp garlic powder
cup red onion
tbsp dried cilantro
cup cottage cheese
Instructions
0 Shred 3 zucchini with a cheese grater and then squeeze the liquid from the zucchini before adding it into a bowl with the rest of the ingredients. 1 After the mixture is well mixed, roll into ¼ cup patties/balls. The mixture will seem thin/watery, but it will cook up just fine. 2 Over medium high heat- add 1 tbsp of oil into the pan and then add in 4 patties. Press down to make them thinner. Cook for 3-4 minutes on each side or until browned and crispy. 3 While the pancakes are cooking- scramble 6 eggs with ½ cup of cottage cheese. 4 While the pancakes and eggs are cooling down, chop up the tomato, red onion, cilantro and Jalapeño- add to a bowl and season with a little salt and the juice of ½ a lime. 5 In each container add 2 zucchini pancakes, ½ cup of eggs + ¼ cup of pico de gallo.View original recipe