Tuesday, June 16, 2009

Summer CSA produces Zucchini galore ... what to do!?!?!

In the fall I bought a share of the Johnson Backyard CSA ... then this spring/early summer I split a CSA share from a different farm (who shall remain nameless) ... Turns out this new farm really didn't subscribe to the concept of variety. I swear, I have never seen so many radishes and random greens!!! But in early June we got squash ... and I mean lots ... I think I had 6 or 7 full size zucchini and yellow squash on my hands with an impending business trip (meaning this stuff was going to go bad). What is a frugal, German girl who hates waste to do? Surf the net ... Locate variety of random recipes ... Settle on a tasty, yet semi-naughty one ... Zucchini Cakes - kinda like a Latke or as we say in Germany, 'Reibekuchen' (lecker)!!!! Pretty easy recipe that is only annoying when it comes to the whole shredding part. I was dining alone that night, so I paired them with a poached egg and some quick marinara sauch - TASTY and kinda healthy. John polished off the remaining EIGHT in the batch the next day for lunch:))))

Zucchini Pancakes (modified from Low Carb Cooking)

  • 4 cups shredded zucchini (or combo of shredded zucchini & yellow squash)
  • 1 medium sized shallot, diced (my addition)
  • 1 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 2 cloves garlic, minced
  • 1 tsp. dried basil (I also added thyme which I love)
  • 2-3 Tbsp. parmesan cheese (my addition, more if you like;)))
  • 2 Tbsp. extra virgin olive oil

Place zucchini and 1/2 tsp. kosher salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water. Whisk the remaining 1/2 tsp. salt and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, basil and zucchini. Mix until all the ingredients are well-combined.

Place the olive oil in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately.

Original nutrition info per pancake (without my parmesan adder) (based on 15): 26 calories, 1 g fat (0 g saturated fat), 28 g cholesterol, 4 g carbohydrate, 1 g fiber, 2 g protein, 2% vitamin A, 8% vitamin C, 2% calcium, 2% iron

These make a great side and other than zucchini bread are a really tasty way to ensure you make good use of these veggies ... I bet you can even get kids to eat em!

Serving Suggestions: spicy marinara, chutney of any sort, pesto, chimichurri, apple sauce, apricot chutney, with canadian bacon and an egg on top as a modified benedict (mmmm) ... the ideas are endless!!!


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