Serves 4 (makes 8) / Prep tips: Start by salting the zucchini to draw out its moisture while you gather everything else together. This dish can be seasoned with dill, cilantro, marjoram, basil, or parsley; if you like you can add a little of your favorite cheese. Serving tip: Because these cakes aren’t terribly dense, this would be a good time to serve some of the potatoes that might also be in your CSA box, roasted or steamed.
6 cups grated zucchini (from about 2 pounds squash)
1 clove garlic
1¼ teaspoon salt, divided
3 large organic eggs
½ cup thinly sliced scallions
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh basil or marjoram, or 2 teaspoons dried
Grated zest of 1 lemon
1 cup dried bread crumbs
Olive oil, for frying
Cherry tomatoes and plain yogurt, for garnish
1. Toss grated zucchini with a teaspoon of salt and set aside in a colander while you prepare remaining ingredients. Then squeeze out as much moisture as you can with your hands.
2. Pound garlic with ¼ teaspoon salt in a mortar. Transfer to a larger bowl and add eggs; beat. Add zucchini, scallions, parsley, basil or marjoram, and lemon zest. Stir in bread crumbs. To check seasoning, fry a dab of the mixture, and then taste for salt and pepper; season batter accordingly.
3. Lightly coat two large skillets with olive oil. When hot, add batter in 1/2-cup measures. Spread batter out a bit and cook over medium heat until golden. Turn and cook second side. Serve right away or keep warm in the oven until all are done. Garnish with tomatoes and yogurt, if desired.
PER SERVING: 200 cal, 24% fat cal, 6g fat, 2g sat fat, 159mg chol, 11g protein, 28g carb, 4g fiber, 420mg sodium
