I've been using some of my quick vegetarian recipes this week because it has been a busy one around my house. We had to go to two schools to pick up schedules for my son and daughter. The other daughter is at marching band camp this week, so we'll go to the third school and get hers next week. And my other son started his fall classes at the college this week. Four kids at four different schools!
Last night we had some fun and went to see the symphony at the last summer concert for the year. It was very relaxing and enjoyable. Three of the four kids enjoy the symphony and I think it's because I tried to expose them to lots of different music growing up. If you don't expose them to it while they are young, they never get the chance to appreciate it . I'm really glad that my kids enjoy such a variety of music.
Summer is winding down, but you'd never know it from the amount of zucchini still showing up at the farmers' market. These zucchini pancakes are great for breakfast, but work equally well for a quick dinner. They are delicious topped with diced, seasoned, heirloom tomatoes, and they are great topped with salsa too.
For tomato topping:
In a small bowl mix:
3-4 diced heirloom tomatoes
small handful of various cherry tomatoes, cut in half
sea salt , pepper, basil to taste.
Set aside and let these juice up while making pancakes.
In large bowl combine:
2 c. shredded zucchini
1/3 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. sugar
1/4 tsp. pepper
1 T. milk
1/4 c. parmesian cheese
Mix. Cook in skillet or on griddle like regular pancakes, makes about 6 and serves 2. Recipe doubles well.