Savory Zucchini Pancakes + Pico De Gallo
A crunchy, cheesey zucchini pancake with fresh pico de gallo and soft scrambled eggs
Ingredients
- 3 zucchini shredded + drained
- 1 egg
- ½ cup oat flour
- 1 cup pepper jack cheese
- 1 tsp salt
- ¼ tsp pepper
- 1 tbsp cornstarch
- ½ tsp garlic powder
Pico De Gallo:
- 1 large tomato about 1 ½ cup chopped
- 1 Jalapeño diced
- ¼ cup diced red onion
- 1 tbsp chopped cilantro
- ½ lime juiced
Soft Scrambled Eggs:
- 6 eggs
- ½ cup cottage cheese
- salt + pepper to taste
Let's Make It
- 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.
- 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.
- 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.
- While the pancakes are cooking- scramble 6 eggs with ½ cup of cottage cheese.
- 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.
- In each container add 2 zucchini pancakes, ½ cup of eggs + ¼ cup of pico de gallo.