Zucchini Cakes w/ Green Onions, Cheese & Herbs

Nancy was a CSA member our first year — “The Year of the Summer Squash” as it came to be known. This recipe was one of her zucchini coping mechanisms. Kasseri cheese is a salty sheep’s-milk cheese; feta will work as a substitute. Recipe calls for oregano but feel free to use whatever fresh herbs you have on hand, or a combination of herbs. From longtime Oxbow friend Nancy Hartunian

• 1 1/2 lbs zucchini (2 large or 6 small), coarsely grated
• 1 tsp salt
• 5 scallions, chopped
• 1/3 C fresh oregano
• 1/3 C parsley, chopped
• 2 T grated onion
• 1/3 C grated kasseri cheese
• 3 eggs, lightly beaten
• 3 T flour
• freshly ground pepper
• 1/4 C light oil for frying

Sprinkle zucchini with salt and allow to sit in a colander at least 20 min. Squeeze dry and mix in a bowl with the remaining ingredients except the oil. Season with salt and pepper.

Heat oil in a nonstick frying pan, drop tablespoonful’s of the mixture into the hot oil, and cook until golden brown on both sides. Drain on paper towels. Serve hot or cold.