Zucchinis Abound (and recipes, too)!

(crazy behemoth zucchinis)

It's that time of year again... the sun has worked its charm on our little seedlings. They've been watered and nurtured and now the plants are churning out zucchini like crazy!

Here are a few of my favorite ways to eat this vegetable...

Crispy Zucchini Coins 

 

Pierogi Sautéd with onions, peppers, zucchini and basil

Creamy Latin Pasta Salad

Farmer's Market Chili

                                                            Mock (Zucchini) Crabcakes
                                                                    or just call them zucchini pancakes

2 Cups grated zucchini, unpeeled and squeezed out of any liquid
1 onion, grated or finely chopped
1 c Italian bread crumbs (or plain and add some italian seasoning)
1 Tbs mayo
1 Tbs Old Bay seasoning
1 egg, beaten

Combine all those ingredients. Adjust the texture, if needed- too dry, add more egg; too wet, add a bit more bread crumbs.
Heat some oil in a skillet (whatever you want- veg, coconut, olive)- take a Tbs of mix and place in hot pan, use the back of the spoon to smoosh it down and create a flatter pancake.
Fry for 2-3 minutes per side.

original recipe from Pittsburgh Post Gazette Aug. 2002

So all that said, what's YOUR favorite way to use up this versatile and plentiful ingredient?