That’s actually three zucchini pancakes at top of tonight’s dinner plate. My photography’s not the best-but this way of using an abundant resource IS.
A premise of the Diamond-Cut life is to use what we’ve got on hand and enjoy it fully, letting abundance flow toward need *. If there’s one food resource that’s abundant in the summer, it’s homegrown zucchini. Thor used our first zukes of the season to make these savory zucchini pancakes for breakfast yesterday. We liked them so much we made a new batch for dinner tonight (pictured). I’m taking the leftovers to work for lunch tomorrow.
Savory Zucchini Pancakes
Assemble
2-ish cups grated zucchini (blot or drain to remove excess moisture)
2 eggs, beaten
approx. 1/4 cup chopped green onion (or any onion can work)
about 1/2 cup grated cheese (a dry, flavorful one like Parmesan is good)
roughly 1/2 cup pancake mix (we use buckwheat. Or, use flour plus 1/2 tsp each salt and baking powder)
Optional: cracked black pepper, sour cream garnish
Make
Mix first three ingredients together. Mix cheese and pancake or flour mix together separately, then add to the first bowl, stirring just until moistened.
Fry large spoonfuls in hot vegetable oil, flattening with spatula to get the right pancake thickness. Good with orange juice in the morning, and greens at breakfast and lunch. The more color the better, I always say of side dishes (nutrition levels seem to correspond to chroma).
*Using resources wisely, whether they are abundant or scarce resources, is a talent we all benefit from cultivating. It makes us financially stronger, happier, and more resilient in the face of climate change and other stressful events.
Related Posts:
- How To Save Five Hours A Week
- Abundance In Motion
- Enchanted With What I’ve Already Got, Part I
- Our Portland CRAG Launches!
- Green Girls Take On CRAG
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A coworker has an abundance of huge zucchinis that she keeps bringing in for us. I haven’t picked one up or tried making anything with zucchini…not sure if I’ll like them.
Yummy, this sounds just delicious, but then I’m a fan of zucchini and green onion. Now all I have to do is chase down one of my friends who likes to grow vegetables. Thanks for the recipe.
Now that is something I must try! We eat mostly vegan and as it happens, my husband loves anything green onions so this is going to be something he’d like.
Thanks.
Over from LinkedIn Group BHB
Yum, this does sound really good. it helps that I love Zucchini. Actually, I love most all veggies… LOL. I’ve pinned this and will give it a try later.
Allison-Another great thing to do with zucchini is if you have a mandolin, make them like noodles and put all different type of sauces on top.
I don’t grow my own Zucchini but I can sure buy some! This recipe looks delicious, I’m going to have to try it soon
I heartily agree with this statement in your post:
“nutrition levels seem to correspond to chroma”. Having said that, I’m not sure about the nutrition content of zucchini, but it does provide taste and texture for few calories — except for the frying part of this recipe. My mother used to steam grated zucchini and mix it with sour cream for a surprisingly tasty side dish — at least she could get all three of her children to eat it.
I like this post! Not wasting food is a semi-obsessive pastime for me … for example, yesterday I made a spicy Thai chicken & vegetable soup in our slow-cooker using leeks from your garden (thanks — I used them in two meals), some restaurant-leftover curry broth as the base, adding potatoes, chicken and Thai chili, and -voila!- we have meals for two days.
Colleen, I’ve got to love a woman who semi-obsessively uses all available food at her fingertips. And you’re a good cook, on top of it. Glad you put the leeks we sent home with you to good use. Looking forward to climbing South Sister with you, and then blogging about it.
What a nice compliment about my cooking, thank you! Funny, I also regularly go against your (and others) advice not to test new, un-tried dishes on guests. I do, in fact, I recipe-experiment on my guests all the time.