So, aside from trying to pick them before they get too big, our main strategy has been to develop lots of variations on the Disappearing Zucchini trick. After the relative success of our Zucchini Waffles earlier this month, we decided to try another variation on Mark Bittman's Vegetable Pancake recipe. This time we used mushrooms as well as zucchini, and since we're still getting loads of Sun Gold tomatoes, we also whipped up a simple salsa to go with this. We figured these sweet little cherry tomatoes would give us the balance between sweet and tart flavors that seemed to provide the best complement to the mild flavor of the cakes. The result was good enough that I decided it was worth sharing with you here on the blog, so here we go. (Note that all measurements for veggies are approximate; if you have more or less to work with, the recipe should be able to adjust to accommodate them.)
ZUCCHINI-MUSHROOM CAKES WITH SUN GOLD SALSA
1 cup flour
About 2 cups grated zucchini
1 small medium onion, finely chopepd
About 4 ounces mushrooms, finely chopped
3/4 tsp. to 1 tsp. salt
Beat the egg in a large bowl, then stir in all the remaining ingredients. Drop large spoonfuls onto a hot griddle and fry in as little oil as possible.
For salsa:If our zucchini plants continue to produce at this rate, I'm sure we'll be developing still more of these Vanishing Zucchini recipes, so watch this space for more.
About 1 1/2 cups Sun Gold cherry tomatoes, halved
1/2 tsp. salt
1 Tbsp. lime juice
1-2 scallions, chopped fine
1 clove garlic, diced
Combine everything in a medium bowl and let sit for at least 30 minutes. You may want to drain off some of the liquid before serving.