I received a bunch of zucchini from the CSA so I attempted to make something that I thought the boys MIGHT eat. They didn’t like my zucchini galette, nor did they like my zucchini tart, so I figured I might have a chance with zucchini pancakes. I peeled the zucchini and grated it hoping that it would be hidden enough for them to want to try at least a bite. Unfortunately I didn’t have much luck. The good news is that my husband and I liked them, so we had a nice side dish with dinner.

When I made these, I left out the thyme because the boys don’t like green stuff in their food. I also didn’t have a shallot, so I used part of an onion, finely diced. They were still tasty.

Zucchini Pancakes
Adapted from recipe by Mark Bittman

2 pounds zucchini or yellow squash (appoximately)
1 shallot, grated or chopped
1 tablespoon minced garlic
1 tablespoon minced fresh thyme, or 1 teaspoon dried
1 egg, lightly beaten
1 cup Panko bread crumbs, more or less, plus more for dredging
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
4 tablespoons butter or extra virgin olive oil

Grate the squash by hand or with the grating disk of a food processor. Mix together all the ingredients but the butter or oil. Shape into 4 to 8 burger-shaped patties. (Add more bread crumbs if necessary to make a mixture capable of holding its shape.) If time allows, refrigerate for 1 hour to firm them up.

When you’re ready to cook them, put the butter or oil in a large skillet over medium-high heat. When the butter is melted or the oil is hot, dredge the pancakes in the Panko bread crumbs and put in the skillet (if you’ve made 8, do this in 2 batches). Cook, turning once, until nicely browned on both sides, 10 to 15 minutes depending on the thickness. Serve hot or room temperature.

Yield: 8 pancakes