Zucchini!

It's about that time of year when gardens are overflowing with zucchini.  There are so many ways to enjoy this green vegetable, including the way I'm sharing with you today.  I actually made these last summer and lucky for you I found it in my drafts folder!

Corn & Zucchini Cakes
adapted from Bran Appetit & Chosing Raw

1/4c ground flaxseed
6T water
1c fresh corn kernals (from 2 ears)
1/2 sm zucchini, diced (~1/2c)
scant 3/4t salt
1/4t fresh ground pepper
1/2t dried cumin
1/8t dried coriander
1/4c nutritional yeast
6T cornmeal
4-6T milk (I used almond)

In a small bowl, mix together flaxseed and water, set aside for ~5min while you prep the rest of the ingredients.

In a medium bowl, add all ingredients except milk) and mix well.  Add enough milk to bring the mixture to a batter consistency.

Heat a skillet over medium heat.  Using a 1/4-cup measure, scoop dough onto skillet and cook 3-5min, until it starts to brown.  Flip and cook another 2-4min, and then set aside.

I served these over some mixed greens and topped them with chopped avocado and tomatoes!

Have more zucchini to use up?  Here are some more of my favorites:

Savory Zucchini Bread
Zucchini Kale Lasagna
Cardamom Coffee Zucchini Bread
Sauteed Squash on Avocado Pesto Pasta

Zucchini Kale Lasagna (left), Avocado Pesto Pasta w/Sauteed Squash (right)

What's your favorite way to enjoy zucchini?