2 medium zucchini, grated
2 shallots, finely chopped
1/4 cup fresh chives
1/4 cup parsley, chopped
1 garlic clove, minced
1/4 cup grated Parmesan cheese
6-8 tbsp whole wheat flour
kosher salt and fresh pepper to taste
olive oil spray
- Grate zucchini using the large holes of a cheese grater and place in a large bowl. Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.
- Heat a large skillet over medium heat and spray oil to cover pan. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm. Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 20 small pancakes.
Cook’s Note: To make better use of what’s in this week’s box, you also used chopped garlic scapes.
Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota. Helena lives in Minneapolis with her husband and their young child.