POP Nutrition | Zucchini Cakes { Paleo, Vegetarian, Gluten Free}


  • 6 medium zucchini
  • 3 eggs
  • 1 cup GF oat flour
  • 2 tbsp. 21 solute seasoning or other all purpose seasoning
  • 1 cup cilantro
  • 2 tsp. crushed garlic
  • 1 large onion

Cooking Steps:

  1. In a food processor shred zucchini, onion and cilantro.
  2. Using a nut milk bag, squeeze out as much liquid as you can out of the zucchini vegetable shredded mixture.
  3. Add in the rest of the ingridietns and mix well.
  4. Preheat a cast iron pan, using your hands make golf ball circles then flatten them to make a patty.
  5. Place in a pan, then pore 14 tbsp. water and cover the pan with a top. Cook patties for 2 min. This will allow the cakes to cook inside.
  6. Open the cover and let the leftover liquid evaporate so a nice brown layer can form on the outside. Flip, and repeat.
  7. Great by themselves or you can pair them with Sesame Eggplant Dip, Baba Ganoush {Beet and Eggplant}, or Homemade Free2BFit Hummus Dip.


Inspired by http://weelicious.com/2012/01/17/green-veggie-pancakes/.

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Svetlana “Free2BFit360”


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