Zucchini Breakfast Stacks with Spinach and Turkey Kielbasa
Start your day with these delectable Zucchini Breakfast Stacks, a wholesome and satisfying dish that blends the flavors of sautéed spinach, savory turkey kielbasa, and creamy guacamole. This Paleo-friendly recipe features shredded zucchini pancakes, which are not only gluten-free but also rich in nutrients. Perfect for a brunch or a quick weeknight dinner, these stacks are a delightful way to enjoy a vegetable-packed meal that’s sure to please everyone at the table or make for a hearty protein-rich dinner in under 30 minutes.
2
Servings
248
Calories
7
Ingredients
Ingredients
zucchini
1 (shredded and water squeezed out)
large egg
3 (for mixing into pancakes and for ramekins)
almond flour
2 tablespoons (none)
fresh spinach
1/2 cup (washed and roughly chopped)
turkey kielbasa
2 ounces (sliced)
guacamole
2 tablespoons (none)
jarred roasted red peppers
2 tablespoons (diced)
Instructions
1
Begin by shredding the zucchini and squeezing out all the excess moisture using a clean kitchen towel or paper towels.
2
In a mixing bowl, combine the shredded zucchini with 1 beaten egg and almond flour. Season with salt and pepper to taste, mixing well until fully incorporated.
3
Heat a non-stick skillet over medium-low heat. Spoon the zucchini mixture into the skillet to form three pancakes, flattening them slightly with a spatula.
4
Cook each pancake for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a warm plate.
5
In three small ramekins or bowls, evenly divide the fresh spinach, a raw egg, and the sliced turkey kielbasa. Microwave each ramekin for 1-2 minutes, or until the egg reaches your desired level of doneness.
6
To assemble the stacks, place one zucchini pancake on a plate and layer with one portion of the egg, spinach, and kielbasa mixture. Top with a dollop of guacamole and a sprinkle of diced roasted red peppers. Repeat to create the second stack.
Nutrition Information
18g
Fat
11g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zucchini Breakfast Stacks?
Zucchini Breakfast Stacks are a wholesome meal featuring shredded zucchini pancakes layered with sautéed spinach, savory turkey kielbasa, and creamy guacamole.
Is this recipe Paleo-friendly?
Yes, this recipe is designed to be Paleo-friendly and gluten-free.
How many servings does this recipe make?
This recipe makes 2 servings.
What are the total calories per serving?
There are 248 calories per serving.
How much protein is in one serving?
Each serving contains 12g of protein.
What is the fat content for this recipe?
Each serving has 18g of fat.
How many carbohydrates are in a serving?
There are 11g of carbohydrates per serving.
How many eggs do I need in total?
You will need 3 large eggs: one for the pancake batter and two for the ramekins.
What is the main preparation step for the zucchini?
The zucchini must be shredded and then have all excess moisture squeezed out using a kitchen towel.
What kind of flour is used in the zucchini pancakes?
The recipe uses 2 tablespoons of almond flour.
How long do the zucchini pancakes take to cook?
The pancakes should be cooked for 3-4 minutes per side or until golden brown.
How is the egg and spinach mixture prepared?
The egg, spinach, and kielbasa are divided into ramekins and microwaved for 1-2 minutes.
What type of meat is used in this recipe?
The recipe calls for 2 ounces of sliced turkey kielbasa.
What are the toppings for the breakfast stacks?
The stacks are topped with guacamole and diced jarred roasted red peppers.
Is this recipe suitable for dinner?
Yes, it is a great choice for a quick weeknight dinner as it takes under 30 minutes to prepare.
How many zucchini pancakes should I make?
The recipe instructions suggest forming three pancakes from the mixture.
What heat setting should I use for the skillet?
Use medium-low heat to cook the zucchini pancakes.
Should the spinach be cooked before adding it to the ramekins?
No, fresh washed and chopped spinach is placed directly into the ramekins before microwaving.
How much guacamole is needed?
The recipe calls for 2 tablespoons of guacamole.
How much almond flour is required?
You will need 2 tablespoons of almond flour for the zucchini mixture.
What kind of peppers are used?
The recipe uses diced jarred roasted red peppers.
Is there any sugar in this recipe?
The provided nutritional information does not list any sugar content.
How do I know the egg in the ramekin is done?
Microwave it until it reaches your desired level of doneness, typically between 1 and 2 minutes.
What tools are needed to remove moisture from zucchini?
A clean kitchen towel or paper towels can be used to squeeze out the water.
What is the category of this meal?
This recipe is categorized as a Breakfast dish.
Do I need to season the zucchini pancakes?
Yes, season the shredded zucchini mixture with salt and pepper to taste before cooking.
Can I use a non-stick skillet?
Yes, a non-stick skillet is recommended for cooking the pancakes.
How much turkey kielbasa is used?
The recipe uses 2 ounces of sliced turkey kielbasa.
What is the serving size for the roasted red peppers?
The recipe suggests 2 tablespoons of diced roasted red peppers.
How much spinach is included?
The recipe requires 1/2 cup of fresh spinach.