Zucchini Time

In the next few weeks, zucchini will become abundant in this part of the world. For anyone who has ever grown this and any other kind of summer squash, you will know that its abundance can be a bit daunting. In the fabulous book I just finished, Barbara Kingsolver's Animal Vegetable Miracle, she says that the only time folks lock their doors in her rural area of Kentucky is during zucchini season. If you don't, neighbors will drop by and leave zucchini in your house, your car - anywhere they can find a spot. They have so many of these guys they can't give them away!

So in preparation for this wonderful time of year, when our CSA offers us as many zucchini as we can fit in our Envirosax, I decided to make a recipe that showcases this little (or big) green show stopper.


Zucchini Pancakes with Shrimp and Herbed Cream Sauce

serves 2
2 medium zucchini, grated over largest holes of box grater

1/2 small white onion, grated

1 egg, lightly beaten

1/2 cup white whole wheat flour

1 tsp baking powder

8 - 10 large, wild American shrimp

2 Tbs yogurt

1 Tbs sour cream

juice of 1/2 a lemon

2 tsp assorted chopped fresh herbs (I used chives and mint)

Salt & Pepper

• Put grated zucchini in a colander and toss with 1 Tbs salt.  Let drain for 20 - 30 minutes
• In batches, wrap zucchini in a clean kitchen towel and squeeze out excess moisture
• Transfer zucchini to large bowl.  Toss with onions, beaten egg, and salt and pepper.  Stir in flour and baking powder until fully combined in a sticky batter
• Heat griddle over medium heat, then brush with EVOO
• Pour batter on hot griddle in half cup measures, and press each pancake down with a spatula.  You should have 4 medium sized pancakes
• Cook pancakes until golden and browned on the bottom, about 5 minutes.  Flip with spatula and cook an additional 4 minutes, until browned on both sides and just cooked through
• Transfer to plate and keep warm in oven
• Heat 1 Tbs EVOO in a large saute pan over medium heat.  Add shrimp and saute about 2 - 3 minutes until just cooked.  Transfer to cutting board and chop into bite sized pieces
• Whisk together yogurt, sour cream, lemon juice, and herbs in a small bowl.  Season to taste with salt and pepper
• Plate 2 pancakes per person, top with cream sauce, then top with sauteed shrimp

I served these babies with some beautiful CSA rainbow chard sauteed with golden raisins and toasted almonds. The raisins added a nice sweet contrast to the earthy, bitter chard.