This is a delicious “eat your vegetables” side dish or vegetarian entrée that has tons of summer flavor and nutrition. They go great as a side dish with grilled chicken or fish but also are an excellent light vegetarian dinner when served with a green salad.
1 carrot, peeled and shredded
1 # zucchini, shredded
2 T olive oil or equivalent amount of olive oil pan spray
1 t kosher salt
1 bunch scallions, chopped fine
1 ea garlic clove, minced
¼ C fresh basil, chopped
1 C parmesan cheese
2 ea eggs, lightly beaten
¼ C whole wheat flour
Salt and pepper
Preheat the oven to 200 degrees.
Shred the zucchini and carrot on the large holes of a box grater or in a food processor fitted with the shredding disk. Place the zucchini-carrot mixture in a fine mesh strainer, toss with 1 t salt, & set it over a bowl for 15 minutes. Wrap the vegetables in paper toweling and wring out remaining liquid.
In a large bowl combine the zucchini and carrots with scallions, garlic, basil, parmesan and eggs. Sprinkle the flour over the mixture and stir fully incorporated.
Heat 2T olive or oil (or use olive oil pan spray) in a cast iron skillet over medium heat until shimmering. Drop batter in scant ¼ portions into the pan and flatten gently into a 3” circle. Cook until golden brown on one side, about 2 minutes. Flip and cook on the other side until cooked through.
Transfer to a paper towel lined plate and place in the preheated oven to keep warm. Wipe skillet clean and repeat the process with remaining batter.