Zucchini Pancakes
Trim and coarsely shred zucchini (about 5 c). In bowl toss w salt. Place in colander. Weight down and drain 15 min. Roll in towel to dry. In bowl beat eggs and garlic. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping T batter on hot lightly oiled skillet, spread to 3" circle. Cook over medium meat 2-3 min per side or until golden. Keep warm while cooking remaining pancakes. Serve topped w sour cream. Or cool, layer in freezer container w waxed paper, and freeze up to 3 months. To reheat, preheat oven to 425. Place frozen pancakes in single layer on greased baking sheet. Bake uncovered 8-10 min or until hot and slightly crisp.
Zucchini 4 -5 medium (1.5 lb)
Salt 0.75 tsp
Egg 4
Garlic 1 clove, minced
Cheese, Parmesan 0.5 c, grated
Onion 1 T finely chopped
Pepper 0.25 tsp

Zucchini w/Proscuitto 


Melt butter in jelly roll pan. Cook zucchini in boiling, salted water 1-2 minutes. Quarter lengthwise. Wrap in proscuitto, sprinkle w/ cheese, and bake 10-15 min in butter.

Zucchini12
baby, quartered lengthwise

Proscuitto0.25
lb

Cheese, Parmesan0.25
c

Butter0.25
lb

 Zucchini, Roasted & Yogurt Spread Serves

Preheat oven to 500. In a large shallow roasting pan toss zucchini w oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 min. Cool and mash w fork. Stir in remaining ingredients and s&p. Spread may be made 1 week ahead and chilled, covered. Serve at room temp w pita toasts.

Zucchini 2
lb (about 6) halved lengthwise and sliced 1/8" thick

Olive Oil 2.5
T

Salt 2
tsp

Yogurt 0.5
c

Onions, Green 4
chopped fine