Ever since we got married, we have talked about growing a garden. The benefits of it go without saying, and I think the labor involved goes without saying as well. So I don’t need to give you all our excuses for it taking five years to finally do it. When we redid our backyard, my mom plotted out a little garden space, complete with really nice, fertilized soil, so we decided to finally get rid of our excuses and just do it.
I shouldn’t really say we though. This has been 95% Aaron and the kids. Yes, I bought the seeds, and yes I harvest some lettuce when we are going to have salad for dinner, but otherwise they have been the ones putting in the work and doing an awesome job.
Since we are such newbies, we didn’t know that one little packets of a few tiny seeds would produce so many zucchini. This was just a couple of days worth. We have had a few stacks like that on our counter over the last few weeks. Not having enough mouths or enough stamina to eat it plain, of course I turned to Pinterest to find some other good ways to put it to use.
With sliced zucchini, we grilled them up and made some yummy zucchini pizzas. Keeping with the Italian theme, with shredded zucchini we made spaghetti. Except I didn’t have one of those fancy tools, so I just did it in my food processor. I think I am going to try this zucchini bread recipe tomorrow because so far, the sugarless ones I have tried haven’t been the tastiest. I will let you know.
My favorite trick of all actually didn’t come from Pinterest, but from an idea my sister in law gave me. She said what she did last year with all her zucchini was puree it and use it in place of oil/butter for recipes. So I took our favorite waffle recipe and tried it out…it was a little on the runny side so we turned them into pancakes and they were so yummy I made them again on Saturday and figured I needed to share the recipe with you. And yes, my kids loved them too…they don’t turn out green or scary or anything.
- 1 cup whole wheat pastry flour
- ½ cup old-fashioned oats
- ½ cup white flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup nonfat plain greek yogurt
- 1 cup skim milk
- 1 tsp vanilla
- ½ cup pureed zucchini
- ½ cup VERY finely chopped pecans
- Puree zucchini in a strong mixer like a Vitamix. Set over a fine mesh strainer to drain most of the liquid while you prepare the rest of the ingredients.
- Combine dry ingredients in a medium mixing bowl (I use my Kitchen Aid, but the batter would not be difficult to simply whisk).
- If you feel like mixing all the wet ingredients in a separate bowl like most recipes love you to do, feel free. Personally I am lazy, especially in the morning, so I just dump all wet ingredients in at once, then mix. Then add the pecans.
- A good trick to great pancakes or waffles is letting the batter rest for 5 minutes before cooking. This helps the dry ingredients soak up the wet for a fluffier final result.
- I’m pretty sure you know what to do next. Nutrition information is based on making 16 pancakes, 2 pancakes per serving size.
NUTRITION: Calories 199 / Fat 7 g / Carbs 25g / Protein 10 g / Sugar 2 g