Zucchini Supper

Zucchini has arrived!

The one on the left is a tad overgrown — a day earlier it looked perfect like the one on the right. This is hardly the biggest zuke we've ever harvested, though. A great way to use ones that might be a little tough because they got out of hand (or were hidden under a big leaf and went unnoticed) is to make zucchini pancakes:

This is another one of Kirk's eyeballed recipes. You grate the zucchini (we used the big one), and you can add some grated carrot, onion and garlic (or any combination of those) to the zukes. Beat 2 eggs in a bowl. Add a heaping half cup of flour and 3/4 tsp. of baking soda. Pour that mixture into the zucchini; stir it all together. Then you scoop it into a frying pan with hot oil and fry them until they look crispy and brown on the outside. 

You don't have to top them with sour cream, but you'd be missing out. We ate ours with some green bean and feta salad to celebrate our first green beans of the summer. Who needs meat when the veggies are so fresh and delicious?


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