Yesterday’s CSA came with a couple kilos of zucchinis. I hadn’t even finished last week’s batch, and started panicking about how I was going to use up all these zucchinis. Yes, it’s true, my CSA has become a source of stress in my life as I struggle to use up all of the vegetables each week. For example, I currently have five (!) eggplants sitting in my fridge. Also, over a kilo of spinach. I whipped up some zucchini pancakes, which turned out surprisingly creamy (but perhaps a bit to eggy).
Inspired by the Wednesday Chef
Lots of zucchinis (the more the merrier)
3 or four scallions, chopped
60g feta cheese
1/2T oilve oil
1t salt (or more, to taste)
Fresh herbs (mint, dill, basil, parsley, whatever floats your boat)
- Grate the zucchinis with their skin on. Once grated, sqeeze all the moisture out. The volume will halve.
- Mix zucchini, feta cheese, flour, scallions, olive oil, salt, and any other seasonings.
- Mix in eggs.
- Heat non stick skillet (regular skillets will require more oil). Once hot, spoon zucchini mixture into skillet, about 1/4c at a time.
- The pancakes will bubble up and rise. Flip once, taking care not to let the bottom burn.
- Serve with yogurt mixed with scallions, garlic, or mint.
Makes about 10 pancakes.
Serving: 1 pancake | Weight watchers: 2 points per pancake
Calories: 120 | Fat: 7g | Carbs: 8g | Fiber: 1g