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.