Eat Your Veggies

if you are a gardener then, like me, you might have more zucchini than you know what to do with. since i haven't done any recipes for a while i thought that this might be a good time to do so. of course zucchini can be used in many different recipes-sauteed with onions, in many baked goods, raw and as pasta.
    pasta? yes and very quickly too. it does help to have a spiral cutter (you can cut by hand but it does take longer) and the trick is just to put your favorite sauce that is hot right on top of the zucchini pasta. this way, after a few minutes, the zucchini will be al dente and not turn into mush.
    listed below is  another favorite summer recipe. it can be served as is or with a side of sour cream or plain yogurt. fairly simple, you can create your own flavor combinations by using different herbs and adding grated cheese and/or bread crumbs.

zucchini fritters-makes about 2 dozen depending on size

3 TB fresh parsley
salt/pepper
1 small chopped onion or scallions
2-3 TB flour. can use coconut flour if gluten free. amount will vary depending on how wet your mixture becomes and the type of flour used
2-3 eggs lightly beaten
2-3 cups grated zucchini. squeeze out the extra liquid with clean dish or paper towel
vegetable or coconut oil for frying

mix everything in a large bowl (except for the oil)
heat small amount of oil in sauté/ fry pan. add more oil as needed with each batch
drop mixture by tablespoon (or you can make small pancake sized ones) into the hot oil and fry on    each side until golden brown.
as you take each batch out drain on paper towels
enjoy