Zucchini Pancakes with Parmesan
J
12:00 AM
0 Comments
It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Summertime...so many fruits and veggies are plentiful right now, but no bounty can match the output from a solid zucchini garden at this time of year.
If you're swimming in summer squash right now, here's a fun and delish way to use some up.
ZUCCHINI PANCAKES WITH PARMESAN
INGREDIENTS
1 large egg 2/3 cup finely chopped onion or shallot 1 tablespoon chopped parsley (or 1/2 tsp dried parsley flakes)1/4 tsp salt 1/4 tsp freshly ground pepper 2 cups seeded and shredded zucchini
1/2 cup freshly grated Parmesan 1 Tbsp extra-virgin olive oil
1/2 cup freshly grated Parmesan 1 Tbsp extra-virgin olive oil
DIRECTIONS
Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Strain and squeeze shredded zucchini to drain off liquid. Add squash and cheese to the bowl; stir until mixed.
Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Strain and squeeze shredded zucchini to drain off liquid. Add squash and cheese to the bowl; stir until mixed.
Heat oil in a large skillet. Drop 1/4-1/3 cup of the mixture into pan, flattening and shaping into a thin (1 inch thick or thereabouts) pancake. Cook over med heat until golden brown and crispy on the bottom, then flip and continue cooking on the other side. Drain on paper toweling. Repeat with remaining mixture until used up. Makes roughly 4-6 pancakes, depending on size.
Don't know how to seed a zucchini? It's simple. Slice the squash in half lengthwise (so you have two long halves). Using a small spoon, scoop out the seeded centers of each half.
I like this with dollops of sour cream or a drizzle of ranch, but they're great plain too.
Enjoy!
