 | Herbed Zucchini Pancakes Scrub and grate 4 medium zucchini squashes and combine in a colander with 2 tsp of salt and let stand to draw out the juices, about 30 minutes. Rinse well in cold water. Squeeze out excess moisture. In a medium bowl, beat 4 eggs and add the squash, 1/4 cup of flour, 4 tbsp of melted butter, 1 tbsp each of basil and chives and 1/8 tsp of pepper. Mix well. Fold in 1 cup of cheddar cheese. Heat 1/4 cup olive oil over medium heat. Drop the batter into skillet, spread into 1/2" thick pancakes. Cook, turning once, until the pancakes are golden brown on each side. Makes 12-14 pancakes. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |