Got Zucchini Coming Outta Your Ears Yet?

Yes, it is me, you have the right channel...I am giving you a recipe today! Once that zuchinni starts in it it unrelenting isn't it? How much zucchini bread can you really use anyway? So try this...you won't be sorry! This recipe comes from the old country and it is fabulous!

They Grow Faster Than Weeds!

Zucchini Pancakes were a staple at Jim's Grandmother's house in the summer. They are easy and delicious and if you freeze them, when you are actually missing zucchini again, you can have these.

Grate 2 Cups of Zucchini and squeeze out the water by taking a handful and pressing your hands together as hard as you can. It will actually be full of water that you want to get rid of by squeezing it before adding it into the recipe.

Yum!

1/4 Cup Parmesan Cheese
1/3 Cup Bisquick OR 1/3 Cup flour with 1/2 teaspoon baking powder
3 cloves of garlic minced
2 Tablespoons chopped fresh parsley
2 Basil leaves chopped finely
2 eggs beaten
Salt to taste

Mix all ingredients except zucchini. The batter will be dry~ add in the water-free Zucchini a little bit at a time, mixing well. Drop by Tablespoon into hot oil, brown on both sides like a pancake. I usually double or triple the recipe and then make a bunch of them. You can freeze what is left over in layers with plastic wrap separating them.

Gram always had a stack of these made up and in the freezer for a wonderful addition to just about any dinner.

Jim's grandmother was one of the best Italian cooks ever born. She could turn any vegetable into a dream. One time she cooked iceberg lettuce and with her magic touch it was delicious! Her French Endive was pure heaven, I wish I had her recipe!

She would also take the delicate zucchini flowers
and bread them and lightly fry them
~ they were amazing!~