OK, YUM! If you are like me, you are now hopefully reaping the benefits of all the hard work you have put into your summer gardens! My squash and zucchini are out of control! So much so, I was about to throw it out, until I saw a blog that made french toast using eggplant. This gave me an idea! Why not use zucchini?! Guess what is even better… for those in P2, you can have this!
Slice a large zucchini into 1/4″ slices. Stab multiple times with fork and pat dry.
Soak slices in an egg mixture of 3 egg whites, 1TBSP milk, vanilla extract, cinnamon, and stevia. You will want to use enough stevia to make sure mixture sweet enough. Be sure to test one cooked before continuing with the rest of batch.
Place onto hot pan or griddle. Make sure you use enough PAM to keep egg from sticking(PAM OK in 800 protocol).
Let cook through, then turn over, but gently loosen from pan before turning. Egg mixture will stick if not using coated pan. Cook until you have a nice crisp on each side. For added thickness, double dip into egg mixture and cook again. Again, make sure to do a light spray of PAM in between turning to prevent egg from sticking.
Enjoy with your fresh fruit, and some capella drops or glycerin stevia! Just be sure to eat right away, because the moisture from the zucchini can make it soggy. My 2 and 4yo even enjoyed this!