We knew it was coming: Oversized zucchini season. The time when either a) foot-long zucchini lurk under giant leaves in your own garden or b) friends, family and acquaintances appear, arms laden with huge zucchini, imploring you to take them off their hands.
But there’s only so much sautéed zucchini, zucchini noodles, zucchini pizza and zucchini bread you can take! Or, if you’re like me, you never liked zucchini in the first place! Enter the feta-zucchini pancake, a crispy, savoury little number that easily dispatches any number of oversized zucchini. For the full lesson, watch this episode of The 20-Minute Cooking School.
1 medium zucchini
¼ teaspoon salt
⅓ cup finely-crumbled feta
1 green onion, finely chopped
1 tablespoon finely chopped fresh parsley or mint (optional)
3 tablespoons all-purpose flour
2 teaspoons canola oil
Sour cream (optional)
Coarsely grate the zucchini, either in a food processor on the large holes of a box grater. In a medium bowl, stir grated zucchini with salt. Let stand 10 min.
Whisk the eggs in a large bowl. Stir in the feta, green onions and parsley or mint.
Transfer the zucchini to a colander and rinse well. Squeeze out as much of the water as possible. Toss the zucchini into the egg mixture and stir well. Sprinkle the flour overtop and mix well.
Heat the oil in a large non-stick fry pan over medium. Working in batches, add about ⅓ cup zucchini mixture, flattening into pancake shape. Fill the pan with pancakes. Cook 2 to 3 min per side or until golden. Serve immediately with sour cream alongside, or keep warm on a rack set over a baking sheet in a 200F oven.
TIP: There's no need to peel the zucchini for this, but if it is really huge, trim out and discard the spongy core.
Click below for a printable version of this recipe.