When I was little zucchini was not my favorite veggie. In fact, it was never on my dinner plate, no way. It seemed like my mother would come up with so many different ways to
sneak in prepare zucchini. She won me over finally, disguising it in pancakes or bread. Even better, chocolate zucchini bread! Thankfully, my taste buds expanded and just like my mother, zucchini finds its way into so many dishes and meals I plan.
The same held true for my kids; though my daughter grew to love zucchini, my son still stays away. This one is for Gina. It’s an easy, quick lunch or dinner, served alone with a salad and baguette or as a side. She always needs a dipping sauce to go with whatever she eats so along with the obvious marinara sauce, a nice dollop of sour cream or tzatsiki sauce, recipe below, or for a bit spicier dipping, a sirachi and mayo mix. When I’ve served these for a brunch, topped with a poached or fried egg is really good!
I’m thinking though I might first have to buy her a box grater…
adapted from Barefoot Contessa at Home
1 medium zucchini
2 small yellow squash
1 tablespoon Kosher salt, optional for salting/draining
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons chopped fresh parsley (I’ve also used a mix of fresh parsley, basil and or oregano)
2 large eggs, beaten
¼ – ½ cup of flour (for gluten free use cornmeal or garbanzo bean flour)
1 teaspoon baking powder
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 300 degrees. Grate the zucchini and squash and place in a large bowl. Sprinkle on Kosher salt and allow to sit for about 20 minutes (optional, as sometimes I do, sometimes I don’t!) Rinse well and squeeze dry in a clean towel. Return the squash to the bowl and add in the remaining ingredients. If the mixture appears too liquidy, add in more flour.
Heat a large griddle with olive oil to coat. Working in batches, drop spoonfuls* of batter on to skillet and cook about 2 minutes per side or until golden brown. Place the pancakes on a baking sheet to keep warm in the oven until all pancakes have been made. The pancakes can stay warm in the oven for about 30 minutes. Serve hot.
* Sometimes size does matter, I prepared these as small appetizer bites, but they can be prepared larger and, for those with good flipping hot skills, one large pancake that fills the skillet make a cool presentation!
1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup grated cucumber, squeezed dry
1 teaspoon minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon chopped mint
1/2 teaspoon lemon juice
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper to taste