Wednesday, September 1, 2010

Zucchini What?

Many of you may remember that we've had an abundance of zucchinis (I've already posted this pic!). In an effort to use them and not let them go to waste, I've been trying to come up with a bunch of different things I could make with them besides Zucchini Bread. Of course we've been giving them away as well, but my neighbors can only use so many and we have TONS! I've come across a few recipes that I've tried that have been okay. Sorry Dad...the Kolokithopita (Greek Zucchini Pie) wasn't a hit here. I ate it though but I guess I'm the only real Greek in the house. Nevertheless, I've also found some winners. So if you've got an abundance of should check this recipe out.

Of course, it's from King Arthur Flour. I'm sorry...I really am stuck in my ways. I don't deviate from the favorites too much--King Arthur Flour is just simply one of the best! I wish I could say that my kids like this meal but they don't. However, they still have to eat a few mandatory bites each week. Now my husband, they're his new favorite dinner and he even eats them for breakfast heated up in the toaster. Slap some butter on them and they're good to go. I don't cook for my kids anyway. If they like what I make, great. Of course I love that. Yet if not, I just remind myself that I'm cooking for an audience of one--the husband, my best friend, my favorite. Once the kids get older, they'll learn to like good food!

So without further ado, I give you the best Zucchini Pancake recipe I've found. They're simply delicious and really easy to make.

Zucchini Pancakes
King Arthur Flour
Serves 6

4 cups grated zucchini (doesn't need to be drained or anything)
1 cup freshly grated parmesan
1 cup freshly grated cheese (cheddar, jack or any kind that sounds good)
4 eggs, beaten
1/4 cup olive or vegetable oil
2 tsp salt
1/2 tsp pepper
1/4 cup chopped chives or onion
1 tbsp fresh basil (1 tsp dried)
1 tbsp fresh oregano (1 tsp dried)
1 1/2 to 2 cups flour

Grate zucchini and cheese.

In a mixing bowl, beat the eggs and oil until light. Beat in the salt and pepper. Blend in the chives or onion, herbs, zucchini and cheese. Add enough flour to hold the mixture together.

Heat a griddle until it is moderately hot and grease it lightly. Drop the batter into the hot pan by the 1/4 cupful and brown the pancakes on both sides. Serve them as soon as they're done or keep them warm in the oven.

It's really nice if you have all of the herbs and chives in your garden. I happen to and the fresh herbs really do taste great. But I've done it with dried as well and they're still really, really good! I get everything ready and then just throw them together right before dinner. Amazing. I hope you enjoy them.


  1. sweet! i have frozen grated zucchini in my freezer that I am have been wanting to use from when we were given some this summer.

  2. This recipe reminds of of when I'd sneak grated green veggies into the kids pancakes. I'm not sure if they ever knew, but with a little butter and syrup they gobbled them down.