One of my favorite things about summer is the insanely cheap, delicious produce you can get...or grow yourself. This is the first year ever that we haven't done a huge garden. We just finally accepted that we are too busy right now. I have missed it a little bit...but honestly not that much. It's been one less thing for me to stress about, plus, people have been giving us extras from their gardens right and left. Even if it weren't for that, there is a farmer's market in just about every town this time of year.
Anyway, when we did do a garden, one of the things we always had an over-abundance of was zucchini. There are LOTS of different ways you can cook zucchini, but today I want to share with you one of my favorites.
You will need:
Bread crumbs, parmesan cheese, a zucchini, a couple of eggs, and salt and pepper. The amounts depend on how much zucchini you're using. This is not an exact recipe in any way. Yes, I do need to think about getting some grown-up salt and pepper shakers...I used to have some but they got broken by kids :)
You are going to cut up the zucchini into pieces that are easy to handle, then grate it.
It should look like this when you are done, I leave the skin on but you could peel it first if you really wanted to.
Then you are going to add in all the rest of the ingredients from above, until it looks "right" to you to scoop with a spoon into a pan. It should be wet but not runny.
Again, nothing has to be exact. If you are worried about the carbs in the bread crumbs you could always leave those out and do more parmesan. My bread crumbs say 19 carbs for 1/4 cup. That's about what I used, and this makes a huge batch...carbs in a serving will be minimal.
It should look like this all mixed together.
Heat a pan with olive oil on medium/medium high heat, and scoop the mixture into the pan to make small patties. It's time to flip them when they get crispy, and they are done when they look crisp on both sides. The smaller you scoop these into the pan, the better, the thinner they are, the easier it will be for them to get crispy.
I'm more worried about carbs than anything right now, so cooking things in oil doesn't bother me, but for those of you who don't want to do that, I tried something else - I cooked several of these on my electric griddle with just cooking spray. They were still good, but they didn't turn out crispy. So you could do this either way, just depending on your preference.
If you're interested, I also have a Pinterest board titled "What to do with zucchini" found here.