Easy paleo zucchini cakes made with fresh garden zucchini, pastured eggs, bacon, and coconut flour create a protein rich, gluten free breakfast packed with fiber, omega 3s, and herbs.
We’re up at my boyfriend’s dad’s farm in Mendocino with four dogs in tow for the long weekend, and his dad has such a wonderful garden. There’s an abundance of basil, zucchini and other squash, and tomatoes, so this morning’s breakfast was zucchini cakes. Very easy to make and delicious.
To make the paleo zucchini cakes, you’ll need
2 cups (more or less) shredded zucchini
2 eggs
4 slices of cooked and chopped bacon (use organic, uncured)
1-2 tbsp coconut flour, gluten free flour mix, or almond meal
Scallions, dill (or other herbs/spices that appeal to you), sea salt and black pepper.
First, shred the zucchini. A food processor makes it much easier, but a hand grater will give you a good arm workout. Pat the zucchini dry with a paper towel.
Next, cook the bacon. I’m using my favorite non-stick, non-toxic green pan.
Once the bacon has cooked, pat it with a paper towel to absorb the grease, then chop/dice it. Reserve the bacon fat in the pan to cook the zucchini cakes. Mix the zucchini with the 2 eggs, the chopped bacon, the flour of your choice (except white of course), scallions, and any herbs spices. We had dill on hand, so we used that. Sea salt and pepper the mix to taste. Add more flour if the mix looks too runny.
Beautiful deeply colored yolks that are higher in omega 3s. The eggs came from a nearby farm.
Finally, form a few patties with your hands and add to the pan on the stove over medium-high heat. I drained and reserved the bacon fat and added a little more to the pan each time between batches.
Once they are browned on the bottom, flip them and cook til firm and browned on both sides. Transfer to a plate and keep them warm in the oven (at 200 degrees) while you make the rest of the cakes in batches. Then, eat and enjoy! I’d recommend a side of raw kraut for probiotics and enzymes, and maybe a handful of fresh berries for the perfect breakfast. These keep well and would make a great snack, or make a big batch for Sunday brunch and have the leftovers for Monday breakfast.
Shaia, my labradoodle, had fun frolicking in the garden.
Frequently Asked Questions
How do you prepare bell peppers for stuffing?
Slice off the tops and remove all seeds and membranes. Boil the hollowed peppers for 5 to 6 minutes until slightly tender but still firm. This step softens the peppers so they bake evenly, hold the filling securely, and avoid undercooking or becoming too crisp.
What meats work best in paleo stuffed peppers?
This recipe combines chicken sausage with grass fed ground beef or turkey. The sausage adds seasoning and depth, while the ground meat provides protein and texture. Choosing high quality meat keeps the dish nutrient dense and aligned with paleo principles.
Can this recipe be made without baking the peppers?
Yes, the filling can be served without peppers for a faster option. Sauté the meat and vegetable mixture, then combine it with greens like broccoli, spinach, kale, or Brussels sprouts. This creates a quick grain free dinner ready in about ten minutes.
How long should stuffed peppers bake in the oven?
After stuffing the softened peppers, bake them at 350 degrees for about 20 minutes. This allows flavors to blend while finishing the cooking process. The peppers become tender but not mushy, and the filling heats through evenly.
Is this stuffed pepper recipe good for meal prep?
Yes, the filling often makes enough for multiple servings. Leftovers can be paired with different vegetables throughout the week, making it practical for batch cooking. This supports balanced meals with protein, fiber, and healthy fats.
Can cheese be added to paleo stuffed peppers?
Cheese is optional and depends on dietary preference. If tolerated, freshly grated parmesan or gruyere can be added before baking for extra richness. For dairy free meals, simply omit cheese and rely on herbs and sausage for flavor.
What vegetables pair well with leftover filling?
Leftover filling blends well with cruciferous vegetables such as broccoli, kale, spinach, or sliced Brussels sprouts. Lightly sauté the vegetables, stir in the filling, and heat until combined for a quick, balanced paleo style meal.
Welcome to my site! I am a holistic nutrition consultant based in California, though I work with clients all over the world. I love houseplants, dogs, snow sports, and music that doesn't suck.
