From the Ithacan "Veggie Gardens" forum - zucchini feta pancake recipe:
"CrowJoy": Mine is loosely based on the Moosewood cookbook recipe for zucchini feta pancakes, I just use whatever I have. Shred the zucc, add in whatever herbs you like (I usually freeze the chevre already herbed but mint and green onion is what the original calls for) and any onion/garlic/other veg you want, add about 6 eggs well beaten and the cheese. Add enough flour to get a good pancake consistency. For fun you can add panko (for crunchier) or baking soda/powder (for puffier) pancakes. Fry in shallow oil until the egg is cooked, drain, cool and freeze.I tried this recipe with about two large shredded zucchini, about a cup of (dry) goat chevre and lots of homegrown crushed garlic and chopped chocolate mint. I was not sure about the amount of flour and should have used more, liquid appeared in the batter about halfway through the frying. We had a whole stack of cakes and came out with at least four two and half person meals! Great, and the toddler gobbled them like french fries...
Something else you can do with those extra zucchini is make zucchini lasagna. Replace the sheets of pasta with strips of 1/4 inch zucchini. Just as filling with a lot less carbs.
And not to forget stuffed zucchini, with a tomato sauce, ground beef / pork and brown rice filling, sprinkled on top with shredded sheep cheese and baked in the oven (350F for about 30 minutes - prebake zucchini, sliced in half, scooped out and seasoned with olive oil and pepper for at least another 30-45 minutes to make sure it's done).
Doesn't this look good?!
Here the pancakes are sizzling in the skillet. This was a first for me, frying in open oil. And a bit disconcerting, after seeing the Mythbusters Fire in the Hole exploding frying oil episode...
all done :-) I stacked them between two plates to keep them warm after degreasing (sort of) on paper towels.
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