you have a bounty of green Italian squash, or zucchini? i envy you! :fryingpan
i’ve tried growing them but had not much success…the blossoms all fell away from the vine before any harvest. (not good enough to make into stuffed zucchini blossoms even!)
no worries, since they are plentiful at the supermarket, but if you have the wicked awesome good luck of having zucchini in your garden or your friendly neighbors (neither of which we have *sniff*sniff*)…i recommend these zucchini pancakes from the late great (and lamented) Gourmet magazine, August 2002.
take a look at the ingredients list. i mean, i felt healthy just reading that!
For basil chive cream
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste
4 cups coarsely grated zucchini (1 lb)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil
Make basil chive cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
Serve immediately, with basil chive cream.