Oh, zucchini. I see how it is. I've got your number. The key with you is straining. And straining. Then you're magical. These paleo and vegan zucchini cakes are a breeze to make — after you get through the grating part. This recipe was inspired by Paleo Leap's Zucchini Cakes.
1 tablespoon flaxseed
3 tablespoons filtered water
4 medium zucchini, grated, sprinkled with sea salt and strained in a fine mesh strainer for 1 hour (pressing occasionally to remove excess water)
1 teaspoon sea salt
2 green onions, diced in mini food processor
2 cloves garlic, minced
½ cup almond flour
½ tsp baking powder
1 teaspoon nutritional yeast
2 tablespoons coconut oil
Mix the flaxseed and water in a small bowl and set aside. Preheat a large skillet over medium heat. In a large bowl, mix the zucchini, green onions, garlic, almond flour, baking powder, nutritional yeast and flax egg. Melt coconut oil in the skillet. Form 6 pancakes and sauté them for 3-4 minutes per side.