Zucchini Pancakes



2 medium zucchini, shredded (about 5 cups)

2 tsp sea salt

¼ cup coconut flour

1 egg, beaten

1 tsp black pepper

¼ tsp cayenne pepper, optional

Coconut oil or ghee for cooking



Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.

Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchiniwith water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.

Add the coconut flour, egg and pepper. Stir to combine.

Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.

Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.

Cool on a cooling rack so they don’t get soggy.


Grilled Eggplant & Zucchini Sandwich

I created my own Vegan sandwich using eggplant and zucchini on grilled french bread. I used all types of seasonings and shredded jack cheese. I’m looking forward to expanding my vegan recipes and interests.

Zucchini Bread


  • 2 cups shredded raw zucchini
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts


Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

* – from about.com

Ticoz Resto-Bar



Pura Vida (“Pure Life”) – that’s the slogan of this RestoBar in Phoeniz. Ticoz Resto-Bar is a Latin cuisine restaurant/lounge. I really enjoyed the intimate relaxed atmosphere feel to it as I walked in. The food is influenced by the flavors of both South & Central America and Mexico. I started off with one of their amazing sangrias. I got Passion Fruit which consisted of red cabernet with fruit juice and various fruits. I got to admit that it was one pretty good sangria. The tortilla soup was a good choice for an appetizer. For my entrée, I got the Blue Corn Enchiladas. Basically it is two blue corn tortillas loaded with chicken, green chile, various cheeses, sour cream, green chile sauce, rice and grilled zucchini. It was a fabulous dish full of flavors, not too spicy or too bland. Ticoz rates high on my list and a great place to take a date.


Passion Fruit Sangria


Chicken Tortilla Soup


Blue Corn Enchiladas

Ticoz Resto-Bar Menu, Reviews, Photos, Location and Info - Zomato