The Many Faces of Zucchini

I'm not always a dinner person.  I like to eat a small breakfast, a big lunch and then sometimes I skip dinner entirely.  This isn't a diet thing, its a 'I'm not going to eat when I'm not hungry' thing.  Unfortunately, Levi doesn't work that way.  He eats 3 fairly balanced meals a day and I know I push his limits sometimes when I finally give-in to cooking lunch at 2 and dinner at 8 on the weekends.

Last night was a night I wasn't particularly hungry, but of course Levi was-so I went to the kitchen, which was fairly sparse-as we need to go grocery shopping-so I 'channeled' my mother.  My mother is fantastic at

whipping stuff up out of nothing-so I grabbed some eggs, flour, panko,  a medium zucchini (from our garden), Tony Chachere's and a grater and went to town.

I grated down an entire zucchini into a bowl, seasoned it with some Tony's, threw in 2 eggs and panko and mixed with my hand.  Then I started adding flour until I had a nice pancake batter consistency.  In the
meantime I asked Levi to take a small skillet and heat some olive oil on the stove.

When the skillet was hot, I added a large dollop of batter, let it cook for about 30 seconds before flipping it (it flipped very easily), pressing it flat with a spatula and letting it cook through for a minute or two longer.   

When finished, I sprinkled them with a little shredded cheese and served them.  Levi opted to add some maple syrup to compliment the sweetness of the zucchini.  The panko give the exterior a wonderful crunch and the high heat of the oil browned the exterior beautifully. 

Zucchini is a great veggie to add to breads, cakes, homemade doughnuts, frittatas, etc.  It has a subtle flavor and adds a lot of moisture!