Since most people who either hunt or fish also grow vegetables and since most people who grow vegetables find themselves buried in zucchini squash, here's a good way to use some of them up.
Zucchini-Cheese PancakesThe following recipe is a tasty way to use up some of that prolific crop of zucchini from your garden. These moist, savory cakes are delicious hot from the griddle. As a side dish for dinner, all they need is butter but some gravy or reduction sauce would go a treat.
• 4 large eggs, lightly beaten
• 1/2 teaspoon freshly ground black pepper or coarse black pepper
• 1/4 cup olive oil or vegetable oil
• 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
• 2 teaspoons salt, to taste
• 1 teaspoon dried basil*
• 1 teaspoon dried oregano*
• 4 cups coarsely grated zucchini; about one 10" zucchini
• 1 3/4 cups whole wheat flour.
• *Substitute 2 teaspoons Italian seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons.
• 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)
Directions
1) Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
2) Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3) Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4) Stir in the flour.
5) Make pancakes.
You’re going to have to add water to make the mixture flow enough and let it sit about 15 min. before you make the cakes so the whole wheat can absorb the water. Then add more if it needs it, a little at a time.
serves about 4
Zucchini-Cheese Pancakes
• 4 large eggs, lightly beaten
• 1/2 teaspoon freshly ground black pepper or coarse black pepper
• 1/4 cup olive oil or vegetable oil
• 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
• 2 teaspoons salt, to taste
• 1 teaspoon dried basil*
• 1 teaspoon dried oregano*
• 4 cups coarsely grated zucchini; about one 10" zucchini
• 1 3/4 cups whole wheat flour.
• *Substitute 2 teaspoons Italian seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons.
• 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)
Directions
1) Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
2) Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3) Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4) Stir in the flour.
5) Make pancakes.
You’re going to have to add water to make the mixture flow enough and let it sit about 15 min. before you make the cakes so the whole wheat can absorb the water. Then add more if it needs it, a little at a time.
serves about 4