Gluten Free Zucchini Pancakes

We are harvesting 3-4 large zucchini per day now and I am enjoying the challenge of finding new ways to prepare them.  Tonight we are having breakfast for dinner so I am making gluten-free zucchini pancakes.  Thank the lord this recipe uses a whole zucchini.

1 ½ cups rice flour

4 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 cups zucchini shredded

3 tbsp agave nectar

4 eggs

3 tbsp safflower oil

1 ½ cups buttermilk

Mix together zucchini, agave, oil, buttermilk and eggs.  In separate bowl mix together flour, baking powder, salt, and cinnamon.  Stir dry ingredients into wet.  Make like normal pancakes.  Tonight I am topping mine with vanilla yogurt and fresh-pick black berries (thanks Jay and Cole!) and serving them with veggie omelets.

Seafood-stuffed zucchini

SEAFOOD STUFFED ZUCCHINI

1 large zucchini (but not nuke zuke)

2 tbsp olive oil

1 small onion

½ bell pepper

1 cup kale – torn into small pieces

3 cloves garlic (in my opinion there isn’t enough garlic in a dish unless your breath burns your own eyes when you’re done eating; you may want to use less garlic)

Fresh sage and oregano

1 pound crab -or-  1 pound shrimp -or- any desired combination

½ cup quinoa flakes

1 egg

Black pepper to taste

Shredded parmesan

Preheat oven to 350.  Cut zucchini in half width-wise then in half length-wise.  Hollow out inside until walls and bottom are 1/2 inch thick (should look like little green canoes minus the bow and stern).  Boil in water until softened but not mushy.  Meanwhile, dice and sauté onion, pepper and kale then add herbs and garlic toward the end of sauté.  Transfer all vegies from pan to mixing bowl combine pepper, crab and shrimp, quinoa flakes and egg.  Place zucchini boats in a baking pan then fill with seafood mixture.   Top with cheese and bake for 15 minutes until cheese starts to brown

Creamy delicious zucchini soup

For health reasons I am currently on a very strict diet. **Sad face**  But today I created a lunch that not only complied with my diet but was also very tasty and perfect for the crazy amounts of zucchini I am already getting out of my garden.

Creamy delicious zucchini soup

2 med-size zucchini

1 med size onion

2 cloves garlic

4-5 fresh sage leaves

Sprig fresh oregano

2 tbsp extra virgin olive oil

Sea salt and pepper to taste

Cheddar-flavored soy “cheese” shreds

Steam or boil in small amount of water in small pot onion, zucchini, sage and oregano until very soft then place in blender.

In same pot heat olive oil, peel and crush garlic cloves then place in hot oil.  Heat garlic until slightly browned.  Add olive oil and garlic to blender.  Blend until very smooth add salt and pepper to taste.  Top with soy “cheese”  serves 2 (or 1 if you're really hungry)