Too much zucchini? There’s no such thing. Here’s yet another recipe that makes the most of this highly nutritious and versatile veggie, the humble summer squash. Check out its amazing nutrition and health benefits here.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Ingredients Cost: < $1/serving
Yields: 6-8 medium sized (6″ diameter) crepes
1 ½-2 cups fresh zucchini, shredded, skin on
1 t sea salt
1 T minced garlic
1 T minced onion
1 t each of sea salt and ground black peppercorns
½ cup sharp white cheddar, shredded (you can substitute vegan cheese, parmesan, or omit)
2 medium size eggs, beaten
3/4-1 cup light flour
1 cup heavy cream, sour cream, or Greek yoghurt (or use milk alternatives)
2 T olive oil, as needed to oil skillet
You’ll need approximately 1-1 ½ lbs of zucchini, washed but not peeled. Shred it into a colander or sieve placed over a bowl. Add 1 tsp salt and distribute throughout the shredded zucchini. Allow to drain into bowl for 10 minutes, then gently press excess liquid through colander or squeeze with your hands to remove all moisture. Reserve zucchini liquid to use in smoothies, sauces or for veggie broth.
Transfer zucchini to medium size mixing bowl. Sprinkle in minced garlic and onion. Sprinkle in approximately ½-1 tsp each of salt and pepper, or to taste. May also add fresh chopped dill or basil leaves, onion greens and/or chives, or substitute onion with shallots. Mix together gently.
Stir in cheese. Blend together. Add approximately ⅓ of beaten eggs, then add approximately ⅓ of the flour. Alternate between flour and eggs, blending well after each addition. After all eggs and flour have been incorporated into mixture, add ½ cup cream or yoghurt. Mixture should be semi-liquid. If it feels too thick, add a touch of the reserved zucchini juice or a tad more cream, and mix in. Mixture should be almost thin enough to pour.
Heat approximately 1 T olive oil to medium in skillet. When it starts to bubble, spoon in approximately 2 T of the crepe dough mixture and spread out thinly to cover the bottom of the pan, or to your desired size. Cover pan and allow to cook at low-medium heat for 1-2 minutes or until bottom begins to form toasty bubbles, then flip and cook other side until similarly toasted. Remove, fold crepe into a heating bowl, and cover. Repeat until all mixture has been used, adding oil as needed to keep crepes from sticking to pan.
Garnish with your choice of topping. Sour cream, yoghurt, green bean puree, tomato slices or wedges, chopped parsley, basil leaves or pesto, guacamole or salsa all work very well with this flavour profile.
And here’s one example of what I do with left-overs – I used them as wraps, reheated and then stuffed with a filling of crispy fried tofu chunks, homegrown tomatoes blitzed, lots of garlic of course, and quick-fried seasoned zucchini spears. Outstanding!
© L.D’anna 2017