I made two delicious – if I do say so myself! – vegetarian entrées the past two nights. I’m inspired to share with your last night’s recipe first, so this post is a bit out of order – let’s just roll with it.
What do you do with a 4.5 1b. zucchini!? You make zucchini pancakes, of course!
Savory Summer Squash & Feta Pancakes
[original recipe courtesy of Moosewood Cookbook]
- 2 c. coarsely-grated zucchini
- 2 eggs, separated
- 1/2 c. [perhaps more] crumbled feta cheese
- 1/4 c. minced scallions
- 1/4 tsp. dried mint
- s + p
- 3 T whole wheat flour
- olive oil for frying
- Greek yogurt for topping
Place the grated zucchini in a colander, then in a bowl; salt it lightly and let stand 15 minutes. Rinse, then squeeze out excess water.
Combine zucchini, egg yolks, feta, scallions, spices, and flour.
Beat the egg whites until they form soft peaks. Fold into mixture.
Fry in olive oil, on both sides, until golden and crisp. Serve topped with
sour creamplain Greek yogurt.
Great flavors, though I would add more flour next time to create a more traditional pancake texture. I think sundried tomatoes would be a tasty addition. It’s a simple recipe to use up your fresh, farmers’ market veggies… and who doesn’t love breakfast for dinner!?
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Following dinner, I quickly whipped up a batch of banana soft serve before gluing myself in front of the TV to watch SYTYCD.
Who needs ice cream? I worship the creator of banana soft serve [BSS]. Dreaming of tonight’s version now… Please tell me you’ve tried it. What’s your BSS style?
Gotta go figure out how zucchini will make an appearance in tonight’s eats. I tell ya… that 4.5 lb. zucc is a Green Monster [pun intended]! Then it’s So You Think You Can Dance. Do two people really have to go?
Happy almost Weekend!
* * *
- 58-minute run
- 10 minutes stretching
- 10 push-ups