When I lived in Indiana with my parents, Zucchini Feta pancakes were a staple in my summer diet, along with several versions of stuffed zucchini. I had a zucchini recipe for every night of the week. All zucchini were picked fresh out of my mother's garden.

Prior to moving to Colorado and being on my own, I thought that all zucchini were the size of baseball bats. I remember when I went grocery shopping for the first time, wanting to make my infamous stuffed zucchini, and all I could find at the grocery store were tiny pencil sized vegetables. "What the?!?", I thought. "You can't stuff one of these." Little did I know, that is the only size they come in and that perhaps we let them grow too long in the garden. Well, the tradition continues and here is a sampling of what I pick from the garden on a daily basis. The first 3 weeks, I was geeky excited. Now, after giving a bunch away and eating summer squash every day, I have 11 sitting in my fridge begging to be used. This weekend, I emptied the entire fridge of Zucchini making the pancakes as a side dish to Friday nights salmon burgers, and zucchini muffins on Sunday morning for breakfast. I also used my new Kitchenaid food processor AND mixer several times each day. How did I ever live without them?

Zucchini Feta Pancakes from The Moosewood Cookbook
4C shredded zucchini
1C feta crumbled
3 eggs separated
3/4 tsp. mint
1/2C minced scallions
1/3C flour
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes. Beat the egg whites to form soft peaks. Mix together the egg yolks, mint, scallions, feta, flour, salt and pepper. Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients. Fold in the egg whites. Cook over medium heat in butter until browned on both sides.