Zucchini "Crepes"

I am officially back on my bullshit, aka this girl got a new job, a new schedule and now has way more time! I love getting creative in the kitchen and making healthy options for all of you, so thank you for your patience in the meantime while I transitioned into my new job. 

This time I have zucchini "crepes" that are so easy, and can be done easily for meal prep.

I am healthy, but I am lazy until I'm on one in the kitchen, just making whatever is in my head. You can eat these day or night. I for one, love breakfast for dinner, so do what you please with them!

Prep time: 10 minutes

Cook time: 20 minutes

Makes: 4 six-inch wide crepes

Serves: 2 people

Ingredients:

- 1 zucchini, medium size

- 4 eggs

- Black pepper

- Sea salt

- 2 slices uncured bacon

Directions:

Ok, not going to lie, the most tedious part of this whole thing is getting most of the water out of the zucchini. Cut the ends off of the zucchini and using a cheese grater, grate the entire thing. If you're fancy AF and just have cheesecloth lying around, place all of the shredded zucchini into the cheesecloth, twist, and strain the water out. If you do NOT have cheesecloth like me, place zucchini between a few sheets of paper towels and place a heavy object on top to squeeze the water out. I used my orchid... 

Now that your zucchini is squeezed, toss it into a bowl and add all four eggs, as well as any seasoning you would like to add. Mix together in a large bowl until the mixture is even. The mixture will get "fluffier" when combined with the eggs. Pour 1/4 of the mixture into a medium heated pan and cover. Check to see if the edges have begun to brown and flip once they have.

Once browned, flip with a spatula, cover again, and let cook until both sides are even. This recipe makes four crepes, two for each person. If you have a flat top you can make them faster, I used a large non-stick pan, so I did them one at a time. In another pan, cook the two slices of bacon until crispy and set aside. Once the crepes are done, dice the crispy bacon and sprinkle onto each stack. 

Notes: 

These are very simple, so the flavor can be changed easily. Feel free to use any seasonings you like. I have also topped them with oven-roasted baby heirloom tomatoes. They're made to be vegetarian-friendly and modifiable. 

Thanks for checking out my page! More to come soon!

Kally