- One Zucchini (The larger the better, to counter shrinkage)
- Paleo friendly cooking spray
- Salt & Pepper
- Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food
- processor, but depending on your slicer, it can end up a little too thin.
- Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105
- degrees centigrade.
- Spray your baking sheet with your paleo friendly cooking spray.
- Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively
- you could just toss it in some Coconut oil
- Bake for about 45 minutes to two hours, or until they get to the right level of
- crispiness for you.
- Eat within two to three hours.
And there you have it, rather yummy Paleo Zucchini chips.
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To quote Butterball, “IF YOU THINK “PROTEIN SHAKE” MEANS DANCING
WITH A TURKEY BURGER, YOU’RE PROBABLY A TURKETARIAN.”
My big sister, Chrisi, is a Turketarian, and I know she can dance too 🙂
She made these Bacon-Wrappped Turkey Burgers, then had the nerve
to send me pictures….and I’m almost 3 hours away from her! Rude! LOL
Anyway, they look awesome so I thought I’d share them with you.
She used ground turkey to make Beer Can Burger Bowls. Chrisi filled them
with sauteed Mushrooms, Zucchini, and Green Chili, leftover bacon, and wrapped them with
Bacon. She grilled them till they were cooked through, then topped them with Cheese.
They look super=delicious, but because I was too far away to taste them, I’ll just have
to convince you that she is a very good cook and I’m sure they were wonderful!
Zucchini Corn Pancakes
Adapted from King Arthur Flour
Yields: About 10 pancakes
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).