veggie harvest

BJ just pulled our carrot harvest last night. I can’t wait to roast these up sometime this weekend. I love roasted carrots and all of the different colors will make them even more fun to eat.

Our garden flourished this year. We had peas, cucumbers, LOTS of tomatoes, beets, onions, garlic, lettuces, carrots and zucchini. Beyond watering, we don’t spend a lot of time in our garden. I think the key to our successful harvest has been raised beds filled with good dirt and good compost. We also have an abundance of sun in our backyard.

Another thing I’m proud of this year was that we actually used (and are still using) all of the produce we grew. We made refrigerator pickles with our cucumbers, fresh tomatoes for marinara sauce and canned salsa, a double recipe of zucchini bread- one loaf to eat and one to freeze- and dried the garlic and onions for use throughout the year.

We had so much zucchini and I knew I could only eat so many zucchini fries, grilled zucchini and zucchini bread, so I was on the hunt for a good zucchini recipe. Once again, I used Tastespotting for inspiration and found Zucchini Cakes. You guys, they were SO good! The recipe is fairly basic and can be easily spruced up. They key is to squeeze as much water as possible out of the zucchini before you mix in the rest of the ingredients. They were delicious with marinara sauce, Trader Joe’s Cilantro salad dressing and a homemade cool Ranch dressing.

Here’s the basic recipe (inspired by many recipes around the interwebs):

1 large zucchini, grated and water squeezed out

1/2 cup bread crumbs or panko

1 large egg

A couple cloves of garlic

1/2 cup parmesan cheese

You could also add Tony Cachere’s Seasoning or Red Pepper Flakes for a little zing

Salt and Pepper

Olive Oil

Grate the zucchini and use a towel to squeeze as much of the moisture as possible from the zucchini. Place in large bowl. Add the rest of the ingredients to the bowl. Give a few shakes of salt and pepper over the whole mixture. Heat olive oil over medium heat in a large frying pan. Make sure there is enough oil to cover the bottom of the pan. Form the zucchini mixture into patties. Once your oil is hot add your patties into the pan. Fry them up for a couple minutes per side. You want them golden brown. Serve with marinara, Ranch, goddess dressing, the possibilities are endless.

I realize this recipe is a little late as you’re probably through  your zucchini harvest, but I hope you’ll save it for next year or when you have a hankering for zucchini!



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