Tuesday, July 27, 2010

Zucchini Pancakes

I'm usually the one that comes home from work starving, but yesterday my husband was the hungry one. We have a large supply of squash in the fridge, but I was at a loss for new delicious, nutritious ways to prepare them. Chopped up and sauteed in butter, in stir-fry and burritos. Check, check and check. I tried to think of something fast, and decided to make zucchini pancakes.

I grew up with very sensible dinners that looked like a picture in the nutrition brochures. My mom always tried to have a protein and starch on half the plate, and a yellow and green vegetable on the other half. This is not one of those dinners.

I got a little over zealous with the egg, so they almost tasted like omelets. A dinner of zucchini omelets with salad, how very European of us. I adjusted the recipe to make it less eggy.

Zucchini Pancakes
2 medium zucchini, shredded
2 scapes, finely chopped
2 eggs, beaten
2 T Parmesan cheese
flour, if necessary
salt and pepper

Squeeze as much liquid as possible out of the zucchini and mix in the scapes, eggs and cheese. Heat a large saute pan over medium heat and add a thin layer of oil to coat the bottom of the pan. Spoon in the mixture and cook until golden (about 2-3 minutes per side). Repeat the process until all of the pancakes are prepared. As the mixture sits, the zucchini will release more liquid. If the mixture starts to get runny, add a tablespoon of flour. Serve warm.

We ate the leftovers for lunch today in a cold salad and they were good.

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