Make zucchini pancakes! It took five minutes to prepare and they're pretty healthy too! Look how easy:
1. Wash a medium zucchini or two small ones and cut into 2-in chunks. Put in food processor. Throw in half a small onion and pulse pulse pulse. Add some salt and pepper, crack in three eggs, and add in a couple tablespoons of a binder. I used Bisquick and flaxseed meal (gotta get those omegas!) but you could use flour or breadcrumbs.
2. Pulse pulse pulse. Drop like pancake batter onto a nonstick skillet greased with Pam or olive oil cooking spray. They won't bubble like pancakes but you can check the undersides after a few minutes to see how brown they are. Flip. Eat.
This was inspired by a korean egg pancake-like thing that's made with veggies, fish, and eggs. You could make these coin-sized and eat it that way - with rice and kimchee. Or you could make them pancake-sized and top them with shredded cheese and salsa, which is what I chose to do tonight. Yum!
