Recent Blog Entries
- DIY (Do-It-Yourself) Olive Oil Scrub
- Springtime Vegetable Eggs en Cocotte with Harissa Morocco Spice Blend and Arbequina EVOO
- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Our Reusable Totes & Bulk Olive Oil Help You Stay Eco-Conscious
- Pie Crust Berry Kolackis with Lemon Glaze
Posted by Olivia on Fri, September 10, 2010
If you're anything like me, your produce bin (or garden) is positively overflowing with zucchinis. My solution? Host a pancake party, and not the traditional kind; whip up several batches of these crispy, tender treats and let your friends solve your zucchini problem for you!
4 zucchinis, shredded/grated
3 cloves garlic, minced
1 white onion, minced
4 tbsp Panko bread crumbs
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 egg, lightly beaten
4 tbsp Extra Virgin Olive Oil
- Place the shredded squash in the middle of a clean dish towel. Fold up the towel and squeeze the liquid out so that the squash is mostly dry.
- Combine squash, garlic, onion, bread crumbs, Parmesan, egg, salt and pepper in a large bowl until fully incorporated. Form into 3” patties, about 1/2 inch thick.
- Heat the Extra Virgin Olive Oil over medium-high heat in a large frying pan. Cook the patties, a few at a time, for 2-3 minutes on each side or until they become crisp and brown on both sides.
- Keep warm in a 200 degree oven until ready to serve.
- Something About Sonoma
- Extra Virginity - Truth in Olive Oil
- Slick Extra Virgin
- Blog Well Done
- BrokeAss Gourmet
- Cooking While Eating
- Cooking with Amy
- The Endive Chronicles
- fANNEtastic food
- Let There Be Bite
- Kee Kitchen
- Modernist Cuisine
- Oxbow Public Market
- Tagami Food, Wine & Travel