Sunday, July 13, 2014

My First Zucchini!


We just returned from a trip down to Nashville to see Harper's China sisters. We returned to find a full grown zucchini in the garden. This year was my first to grow zucchini. We are excited to see how good fresh, home grown zucchini tastes. (On the right is some cilantro also from my garden.)

5 grain zucchini cakes (2)
Here is a recipe to use up some fresh grown zucchini. Great as a savory breakfast, light lunch, or flavorful appetizer, these zucchini cakes pack in 5 whole grains and a ton of delicious spices.

5 grain zucchini cakes (3)
5 Grain Zucchini Cakes
makes 16-18
2 cups cooked Italian 5 grains (barley, faro, wheat, oats, rice), or 2 cups cooked barley or faro
2 tbsp flour
1 cup panko bread crumbs
4 egg whites
3 cups shredded zucchini
1 tsp salt
2 cloves garlic, chopped
4 tbsp onion, chopped
2 tbsp chopped parsley
2 tbsp chopped sage leaves
¼ tsp red pepper flakes
dash of cayenne pepper powder
oil, as needed for cooking

Combine the zucchini and salt in a bowl. Let it stand for at least 10 minutes. Squeeze out the excess water in the zucchini with paper towels. Combine everything into a large bowl. Stir with a fork, and then mash it together with your fingers. Heat a large pan over medium heat with a little oil in the bottom until it shimmers. Scoop out 3 tablespoons of the mixture. Pat them into ½” thick cakes. Cook a few cakes at a time for about 4 minutes per side, or until lightly browned. Drain on a paper towel and serve warm.

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