Yes, it's time for another recipe to help you still enjoy what's coming out of the garden. The zippy flavor of the new Feta cheese crumbles in the stores is a real treat. Here we use it to add to the zucchini that is still growing in this Texas heat. GO GARDENS!!
Serving Size : 8
1 pound zucchini -- grated
1 teaspoon salt
2 eggs -- lightly beaten
1/3 cup red onion -- diced fine
1/4 cup flour
2 Tablespoons cornmeal
1/4 cup pine nuts
2 cloves garlic -- minced
1 Tablespoon rosemary -- fresh
1 teaspoon dill weed -- dried
1 teaspoon pepper
3/4 cup feta cheese -- crumbled
1. If making the casserole, preheat the oven to 375F, and lightly oil the dish. If preparing the patties, use spray-release on the griddle.
2. Grate the zucchini and place in a medium bowl. Add salt and toss to combine.
3. In a small bowl, beat the eggs and set aside. In a large bowl, combine the onion, flour, cornmeal, garlic, rosemary, dill weed, and pepper.
Toss with a spatula until well mixed. Add zucchini and eggs to the flour mixture and blend well.
4. If making the casserole, add half of the cheese to the zucchini mixture. If making patties, blend all the cheese into the mixture.
5. For the casserole : Pour mixture into an 8 inch square pan, or a 9 inch pie plate. Spread evenly and sprinkle with remaining cheese. Bake for 18-20 minutes.
6. For the patties: Scoop approximately two tablespoons of mixture onto the griddle and flatten a bit like a pancake. Create 16 patties. Cook for 4 minutes on the first side, and 3-4 on the other. Serve hot.
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Per Serving : 91 Calories; 4g Fat (43.3% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 444mg Sodium.