I grew up saying courgettes, but these days it seems to be zucchini. I guess it depends where on the globe you live. Either way they are the most versatile veggie in my garden.

Pick your zucchini when they are a medium size. The bigger, older ones have too much moisture content and not enough of that skin. Save the large ones to be stuffed with a spaghetti sauce mix or baked on a tray in the oven with olive oil and seasonings

Lately I have been growing a golden yellow zucchini along with the regular green ones. There are so many that it’s fun to pick some of those excess zucchini blossoms and fry them up as well. I was able to sample the cooked blossoms many different ways, when I travelled for a month in Italy a few years back.

Some people like to salt the zucchini to let it draw out the extra moisture, but I’m always too impatient and I just grate it all and squeeze between my clean hands to remove the bulk of the moisture.

Ingredients:

3 cups of grated zucchini

1/2 onion, grated

1 clove of garlic, grated

1 egg

1/2 cup of gluten free breadcrumbs

1 cup cheese, grated

1/2 teaspoon of cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Oil for frying

Method:

1. Wash zucchini under cool water

2. Grate the onion and the garlic clove, the zucchini and the cheese

3. Beat the egg with a fork

4. Combine all ingredients except oil and cheese and mix well with a spoon.

5. Heat the oil (medium high heat) with enough oil to lightly cover the botton of the pan. About 2 Tablespoons.

6. Drop 1/4 cup batter into the hot oil, press down flat and cook 4-5 mins until lightly browned

7. Flip the patties over and top the cooked side with cheese. Cook 2-3 more minutes until the cheese is slightly melted and the zucchini is cooked.

8. Eat while warm