Lettuce Patch Gardens Sustainably grown artisan vegetables Colorado Springs, Colorado

Herbed Zucchini Pancakes

Feel free to add other vegetable additions such as shredded carrots or onions.

2 cups grated zucchini, or a mixture of zucchini and yellow summer squash
1 teaspoon salt
2 large eggs
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh chives
fresh ground pepper
1/2 cup shredded sharp cheddar cheese
2 Tablespoons olive oil

Toss the zucchini in a colander with the salt. Let stand in a sink to draw out the juices, about 30 minutes. Rinse well with cold water. A handful at a time, squeeze out the excess moisture from the zucchini.

Position a rack in the center of the oven and preheat to 200 F.

Beat the eggs in a medium bowl. Add the zucchini, flour, melted butter, basil, chives and pepper and mix well. Fold in the cheese.

Heat the oil in a large skillet over medium heat. Using 1/4 for each pancake, drop the batter onto the skillet, using a spatula to spread the batter into 1/2-inch thick pancakes. Cook, turning once, until the pancakes are golden brown, about 5 minutes on each side. Using a slotted spatula, transfer to a baking sheet and keep warm in the oven while making the remaining pancakes.

Makes 6-7 pancakes

From: The Cook's Garden
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