Zucchini Basil Pancakes
June 28, 2013
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Currently there are two plants in my garden doing me proud: zucchini and basil. The beans are coming on well and I have a myriad of little green tomatoes that promise sweet reward… but surely not for another couple of weeks.
That’s not the case with the zucchini and the basil. Both are producing like crazy and when my CSA basket arrived last week with four more zucchinis inside I had an epiphany that soon we would be inundated by a small zucchini army if we weren’t careful.
Last year I swore zucchini had to be the easiest plant an amateur gardener could ever plant (perhaps even more than tomatoes). That confidence waned quickly when both my plants developed some strange disease causing the leaves to turn yellow, struggle for life for a few short days and then keel over and die. I was crushed. What had I done?!
It wasn’t until I swallowed my pride and consulted the master gardener in my life (my mother) that I learned perhaps the best gardening advice ever: don’t let your husband walk next to the garden when applying weed killer on the lawn.
Who knew?
Since that fateful event I’m happy to report that zucchini is indeed one of the easiest plants you can grow in your garden and promises great culinary rewards!But enough about zucchini, it’s basil I really wanted to talk about today.
As you know the month is winding down and with it our emphasis on the wonderful herb, holy basil. But although the time for our discussions on basil is growing short, the basil in your garden still has lots of vibrant benefits to offer for another several months.
But how do you harvest your basil in order to prevent it from bolting
and maintain it’s delicate glossy appearance?
Basil, like any herb in the garden, loses it’s culinary appeal when it begins to bolt — that is, flower. In addition, once the plant begins to flower the energy of the plant is directed to producing blossoms and seeds and no longer to producing the luscious, tender green leaves.To keep your basil producing all summer long and to discourage bolting, pinch off the leafy tips of the plant and use those leaves for your basil needs. The tender tips are wonderful for cooking!
Here’s a guide to illustrate the process:
If your basil has already bolted you can remove the flowering stem by cutting it off about 1/3 of the way down the stem towards the remaining leaves. And towards the end of the season, or when you’re getting tired of maintaining your basil, you can pluck off all the leaves and dry them for use throughout the year.
But now, what to do with all the basil? And zucchini!? If you’re looking for a side dish to grace your dinner table this evening, then these zucchini basil pancakes are just the thing. My husband loves them because they are crispy on the outside and soft on the inside. My kids love them because they look like lily pads. I think those are both good reasons to make them again. Enjoy!
But now, what to do with all the basil? And zucchini!? If you’re looking for a side dish to grace your dinner table this evening, then these zucchini basil pancakes are just the thing. My husband loves them because they are crispy on the outside and soft on the inside. My kids love them because they look like lily pads. I think those are both good reasons to make them again. Enjoy!
Zucchini Basil Pancakes
2013-08-03 07:16:12
Yields 8
A flavorful dish perfect for using up your summer's bounty.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
109g
Yields
8
Amount Per Serving
Calories 66
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 73mg
24%
Sodium 376mg
16%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 5g
Vitamin A
9%
Vitamin C
26%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 large zucchini, shredded
- 1 t. kosher salt
- 3 eggs
- 2 scallions, chopped
- 2 T. fresh basil, chopped
- 1/4 t. pepper
- 1/4 cup Parmesan cheese, grated
- dash of cayenne pepper
- 2 T. coconut oil
Instructions
- 1. Place grated zucchini in a colander and sprinkle with salt. Allow to sit 5-10 minutes, and then using your hands squeeze out as much liquid as possible.
- 2. Place coconut oil in a skillet and heat over medium heat.
- 3. Meanwhile, place eggs in a large bowl and whisk.
- 4. Add remaining ingredients to eggs, including the drained zucchini. Mix quickly.
- 5. Using an ice cream scoop or small measuring cup, scoop out portions of the mixture and drop them carefully into the hot oil.
- 6. Using a spatula, carefully flatten into pancakes. Cook 5 minutes or until browned, and then flip. Cook another 5 minutes or so.
- 7. Lift pancakes onto a paper towel-lined plate. Serve warm.
Thrive! CMH Holistic Health & Wellness Center https://www.nourishingherbalist.com/
This post has been shared on: Thank Your Body Thursday, Tasty Traditions, Whole Foods Wednesday and Alive and Thrive Thursday.
4 Comments
i was wondering what a could replacement for Parmesan cheese would be?
Hi Amanda! If you can’t have dairy you could either omit the cheese altogether, or use a teaspoon or two of nutritional yeast flakes for flavor. Hope that helps!
These pancakes were a hit with my family. Love finding different ways to use zucchini. Thanks for sharing this recipe.
I substituted almond flour for the Parmesan and it worked well. Really brings out the basil taste
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