Still trying to enjoy all the zucchini in my frig before they go bad.  I picked up my share from Willow Pond yesterday and will hopefully grate some today and freeze it for zucchini bread in the fall. 

Monday night I made zucchini pancakes. I was nervous to serve them as the main course, but both my husband and daughter loved them. I served them with some fresh yogurt dip which consisted of plain yogurt (Brookford Farm) with some garlic salt, fresh herbs, salt and pepper. They loved it all and ate every bite. I didn’t really follow a recipe, but checked out a few Epicurious recipes to remind me of the basic ingredients.  I used the basic and added lots of fresh herbs (basil, oregano, some parsley), scallions (instead of the red onion they suggest below), and some feta cheese. I also substituted the bread crumbs for some gluten free bread crumbs.  The rest of the dinner included fresh tomato salad, grilled green beans and some arugula. It was fresh and light, but very filling.

The key to keeping them from being too runny, is to drain your zucchini well. Grate it first, then salt it and put it in a colander. Put a heavy plate over it and let it sit for as long as you can. Afterwards, I wrapped it up in a clean dish towel and squeezed out the excess water (or use your hands).

Ingredients:

1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
vegetable oil for brushing skillet

Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes. Preheat oven to 200°F.

Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.  (www.Epicurious.com)

Read More http://www.epicurious.com/recipes/food/views/Zucchini-Pancakes-100768#ixzz0wIPTvef9