Zucchini is in season! Just grabbed some on our local farmers’ market and decided to make some yummy zucchini pancakes which take only a couple of minutes to prepare.

Light zucchini pancakes

serves 4-6

  • 1lb zucchini (about 2 large)
  • 1 clove garlic, minced
  • 1 egg
  • 2 tablespoons mixed herbs (optional)
  • ½ cup flour
  • Olive oil for cooking


  • Grate zucchini and dry it by wringing it in a clean towel.
  • Combine zucchini, garlic, salt, pepper, herbs and egg and stir in the flour.
  • Heat a little oil in a wide skillet and cook the pancakes for about 3 minutes on each side.
  • Drain on a paper towel.

To accompany, we made a 10-minute tomato soup and “nutritionally enhanced” it with a can of cannellini beans before blending everything together into a creamy silkiness.

“Nutritionally enhanced tomato soup”

serves 4-6

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 28oz can of crushed tomatoes
  • 1 16oz of cannellini beans, drained and rinsed
  • salt and pepper
  • 1 tbsp of sugar
  • 2 cups of vegetable stock or water


  • Saute the onion and garlic in olive oil until softened but not browned
  • Add crushed tomatoes, beans, sugar, salt, pepper and water or vegetable broth
  • Cook for 5-7 minutes
  • Blend in a blender until smooth


Now some of you are probably wondering if my kids touched the dinner tonight…

If someone told me 4 years ago that my then extremely picky eater would be willing to put THAT on her plate, I would have laughed. Now I just cook what I would like my family to eat and make sure there is at least one item on the dinner table that both kids will eat. Today it was bread.

Of course, the kids ate some bread first, then asked for chicken nuggets, made sure there was no pizza in the vicinity, and in 10 minutes or so my 6 year old started working on her bowl of soup and my 3 years old munched away a couple of zucchini pancakes.

Oh, and for dessert, we had some healthified but still delicious chocolate chip cookies we baked last weekend.


  • Chop essential cooking ingredients like onions, carrots, garlic and celery in advance and keep them in a closed container in a refrigerator for 4-5 days.
  • For the best flavor, use fresh tomatoes for the soup, when in season.