I swear food really does taste better when you know where it came from, how long it's been off the vine or out of the water.
A few nights ago I finally had enough time off to get my ass back in the kitchen and cook something other than quickie meals, pre-packaged easy meals or heat up leftovers.
Sliced tomatoes from Mom & Pop's garden drizzled with fig balsamic and fresh basil from a plant that is gracing my counter.
Zucchini from my friend Tiffany shredded and made in to cakes with a little cheese and other goodness.
Nothing frou frou, nothing fancy and everything probably took me about 45 minutes to prep and cook. But damn it was good. And the zucchini cakes are just as good, if not better, the second day so feel free to make extra!
1 Large Zucchini, shredded
1/2 of a Medium White Onion, shredded
1/2 cup Shredded Parmesan Cheese
2/3 cups Panko Bread Crumbs
1 T Dill
Salt & Pepper to taste
After shredding the zucchini, squeeze with a paper towel to remove some of the moisture. Blend everything together in a bowl and season to taste. If you let it sit too long it will get watery so try to do it at the last minute. Spray a large nonstick skillet with spray and fry the cakes over medium heat for about 5 minutes to a side or until browned. They can be kept warm in the oven before service.