Too Many Zucchinis?
This is my favorite way to use up those extra Zucchinis! It’s simple and even picky eaters will eat them becasue the zucchinis are disguised when you grate them.
4cups grated zucchini
1teaspoon sea salt
2cups cooked rice
4eggs, lightly beaten
1/2of an onion, finely chopped
1/2cup Parmesan cheese, grated
To tastesea salt and pepper
4tablespoons of ghee, olive oil or butter
Grate zucchini onto a clean cotton tea towel and sprinkle with salt. Leave for about 15 minutes and then squeeze dry (see photo below). Place zucchini in a bowl and add eggs, onion, cheese and salt and pepper. Melt the butter or olive oil or ghee in a cast iron frying pan on medium heat. Spoon the mixture into the pan. Make large ones for a dinner side dish or small ones for appetizers. Cook in pan until golden on both sides, about 4 minutes a side.
Serve these as an appetizer with tzadzikki sauce, pesto, or sour cream that has been flavored with garlic, dill, salt and pepper.