If there is one thing I can grow without trying, it’s zucchini.
I picked four zucchinis from the garden today. Three yesterday and five the day before. And as I stood in my kitchen grating away some of the harvest, I mentally ran through all the zucchini recipes I know. There were many. I contemplated writing a book – 101 Ways to Cook Zucchini!
Actually I only know about 40 zucchini recipes, but I am working on increasing my repertoire. Today I reinvented an old recipe into something new and easy and delicious and while I was doing that I made a list of five more recipes I’d like to try. I am well on my way to 101.
I am determined to enjoy them while we have so many, fresh and free.
So here is our latest zucchini recipe. It’s a twist on an old family favourite, potato and zucchini fritters, but in a slice form which makes it much quicker and easier to cook. No more standing at the stove frying fritters while to try to get the kids to set the table instead of playing sword fights with the knives!
- 6 eggs
- 1 onion finely chopped
- 3 cups of grated potatoes
- 2 cups of grated zucchini (approx 2 medium sized zucs)
- 1 cup of self raising flour
- garlic to taste
- A large bunch of dill, finely chopped.
- Salt and pepper to taste
- grated cheese (optional)
- Pre-heat your oven to 180 C ( approx 350 F). Grease a large baking dish (I used a lasagne dish).
- In a large bowl beat the eggs then dump in the veggies, garlic and dill and mix well.
- Mix the flour in well and season with salt and pepper.
- Spread the mixture evenly into the baking dish and top with grated cheese. (Half my kids don’t like it with cheese so I usually leave it out, but it is divine with a little cheese!)
- Bake in a moderate oven for 45 minutes or until it gets golden and crispy around the edges and is firm in the centre. Leave it to cool a little before slicing.
This is good served hot as a side dish, and the leftovers make and excellent lunch the day after.
Do you know what makes this so good? Apart from how easy it is to make… it’s the dill. Potato and zuchinni and dill should get married… yes all three of them, and you should throw a little salt at the wedding instead of confetti… divine.
Ok now I am talking about vegetables in polygamist relationships… I think I need to go to bed!