Zucchini and Squash Cakes

If you receive a CSA market basket (which I strongly recommend you do), you have probably started getting zucchinis and summer squash.  These are great for...

- inflammation and pain

- alleviating summer heat and cooling you off in the heat (summer squash is a relative of other cooling foods like cucumber and melon).

- Leave the SKIN ON for additional nutrients, such as fiber, vitamin A, and potassium!! 

- Use them in soups, sliced on top of sandwiches and salads, OR... try this delicious recipe...

ZUCCHINI and SQUASH CAKES (makes 6-7)  Gluten-free and Grain-free

These are great for breakfast, lunch, or dinner!!!  I like to top mine with some egg and avocado, then throw all the above on a bed of greens.

 2 cups grated zucchini/squash, washed, trimmed, and grated (use all zucchini, all squash, or a little of both!)

-       2 eggs, lightly beaten

-       ½ small onion, finely chopped

-       1 cup almond flour

-       sea salt and pepper

-       pinch of cayenne pepper

-       2 tablespoons butter

-       2 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand ½ hour.  Rinse well and squeeze dry in a towel.  Mix with eggs, onion, almond flour and cayenne pepper… season with any other herbs and spices to taste.   Form into cakes and sauté in butter and olive oil.