Zucchini pancakes

by Slow Food Cape Cod on August 22, 2008




It became clear things were desperate when I began staring at the three terribly large zucchinis on my kitchen counter as potential breakfast objects. We’d eaten tens of the squashes for lunch and dinner in stir-fries, salads, breads—even desserts.

But when the morning meal rolled around, there was no choice but to continue. The plants’ leaves may be yellowing, but they show no signs of stopping. So rather than revolt, I pulled out my trusted pile of cookbooks and started paging.

The problem was, no author was this desperate. They listed casseroles and gratins, minestrones and breads. Even amidst the many listings for chocolate chip zucchini cookies I could not find an answer. So I turned instead to a new plan. Rather than hunt for a breakfast recipe already involving zucchini, I would think first of what I wanted to eat, and then devise a way of adding the squash to it…

Continue reading zucchini pancakes…

{ 0 comments… add one now }

Leave a Comment

Next post: