Now that our garden is growing like MAD...we are picking vegetables every few days. We already had our run of green beans (at the peak, I picked 10 pounds in 2 days!), and the cherry tomatoes are in full swing. We also have an abundance of zucchini, yellow squash, peppers, and cucumbers. I love using our home-grown herbs for a marinated cucumber salad with fresh dill. We had a lovely bush of fresh dill up until a week ago...it's now gone to seed. But the basil, italian parsley, rosemary, tarragon, oregano, thyme, and mint are doing very well. The cilantro has also gone to seed, but I havested what I could to make this cilantro-parsley pesto (which is so insanely good!). It's already too hot outside, I must admit, but that's the price we pay for a long growing season here in southest Texas.
All right, so what do you do with zucchini and yellow squash, and still get the chittlins to eat it? Fry 'em up into these yummy zucchini cakes of course! You can actually use all zucchini or a combination of zucchini and yellow squash. Our Christina, who won't touch a single vegetable with a 10 foot pole (except for raw, baby carrots), LOVES these cakes with ranch dressing. Plus, they are quick and easy to make with ingredients I bet you already have on hand.
One medium/large zucchini (use 2 if you have just zucchini on hand)
One medium/large yellow squash
2 large eggs
2 teaspoons minced garlic
1/2 cup shredded parmesan cheese
1/2 cup plain, dry bread crumbs
Salt and black pepper to taste
Olive oil for frying
Cut off the ends of the zucchini/yellow squash. Then cut them in half...it makes 'em easier to work with.
Enjoy, and God Bless your table tonight!