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| Zucchini cakes (Photo credit: foodiesathome.com) |
We've been quite busy in the garden this summer, all of our plants seem to be growing like crazy. We have the biggest potato plants I've ever seen, and our cucumbers just keep coming. I've already given a bunch away and still have plenty in the fridge, along with a couple of jars of pickles.
One thing I've made a couple of times this year are Zucchini Cakes, which is a recipe I found on the Food Network by Sandra Lee: Zucchini Cakes Recipe . The recipe calls for a cup of "baking mix" which she gives the recipe for at the bottom, but I substitute Biscuik and it works just fine. I've found that the 1/4 cup of oil called for in the recipe is a little excessive in my nonstick pan; just use enough to coat the bottom of the pan, they actually brown better when not swimming in oil.
Tonight, Michael and I had a delicious vegetarian meal of new potatoes, Italian green beans, leftover squash casserole and zucchini cakes - all from the garden. It was outstanding and light, perfect for a no-fuss weeknight meal. We even topped it off with some fresh watermelon (from the Ingles garden!).
I made Zucchini Bread again (you can find it under "zucchini" on the right-hand side). I always love this recipe, the taste is just a little different than your run-of-the-mill zucchini bread because of the lemon zest, poppy seeds, crystallized ginger and curry. You can leave all those "optional" ingredients out of the recipe but it just wouldn't be the same.
