It’s that time of year again: the part of the summer where zucchini is plentiful, and probably will be for the foreseeable future. Zucchini is one that that never seems to be lacking at our CSA or the farmer’s market. Which, for the most part, is fine with me. I’m definitely a fan of zucchini and I appreciate that it’s a very versatile vegetable. Still, it’s easy to fall into the habit of simply roasting them in the oven and not trying very hard. This week, I put our share of zucchini from the farm to work in a slightly different and very delicious manner.
These zucchini pancakes started with the standard vegetable pancake recipe in Mark Bittman’s How to Cook Everything Vegetarian. In an effort to do something different – and make use of some of the ingredients I had on hand – I added cheese, Italian seasoning and tomato sauce to make the pancakes more flavorful and substantial. They were delicious and I’ll definitely be making them again this summer as part of using up the zucchini bounty.