photo courtesy of Pixabay
by Amy Neurohr
Ah, that time of year is back – the season when my garden decides to surprise me with an unexpected abundance of vegetables seemingly out of nowhere. It's a bit embarrassing how this scenario catches me off guard year after year. You'd think I'd have learned to be more prepared, but here I am again, facing this delightful yet overwhelming challenge. Boxes upon boxes are filled to the brim with various produce, creating a colorful puzzle that needs solving.
Don't get me wrong, I hate the idea of wasting any of it. However, finding ways to either preserve or use everything before it goes bad can be a bit daunting. There are moments when I just stand there, silently contemplating where to start. Thankfully, I've got a strategy – I share grocery bags full of fresh produce with friends and neighbors who are always appreciative. It's a win-win situation. They enjoy the fresh treats, and I get a more manageable amount to deal with. That's when my "can do" attitude kicks in.
Among all the garden treasures, zucchini takes the crown as my favorite. I genuinely enjoy growing it and incorporating it into my meals. The only catch is that zucchini plants are incredibly prolific – they can go from a tiny squash to a massive one almost overnight! Anyone who has dealt with zucchini knows the love-hate relationship I have with it. Staying on top of its growth can be a real challenge. But I've got my preservation game down – pickling, freezing, baking, and even turning it into zucchini pancakes, or should I say, zucchini patties.
Recently, I stumbled upon a recipe for these zucchini pancakes while flipping through an old cookbook. I gave them a shot, and to my surprise, they were a hit! Thanks to my ever-abundant zucchini supply, I've now got a new, nutritious side dish to add to my dinner rotation.
In the midst of the vegetable chaos, it's easy to forget what a privilege it is to be in this situation. I'm lucky to have a garden that yields such fresh produce, the tools and knowledge to make the most of it, and the chance to explore new recipes. Speaking of which, how do you like to use your zucchini? Feel free to share your favorite recipes or tips – let's navigate this bountiful season together!
Zucchini Pancakes
1 pound zucchini coarsely grated
3 tsp Italian Seasoning
½ c grated Monteray Jack or Cheddar cheese
¼ c flour
Salt and pepper to taste
2 eggs, slightly beaten
4 T butter or vegetable oil
½ c Parmesan cheese (optional)
In a large bowl, stir together the zucchini, Italian Seasoning, cheese, flour and salt and pepper. Mix in the beaten eggs. Heat the butter or oil in large skillet over medium-high heat. Drop spoonfuls of the zucchini mixture into the skillet, lightly flatten into a pancake shape and cook until golden brown. Turn the pancakes over and brown on the other side. Serve at once sprinkled, if you like, with Parmesan cheese.
Amy is an avid gardener and is NDFB's Administrative Specialist in the Bismarck office.