Good Food and Fun at the Farm

One of the lunch time meals at our Healthy Summer Fun Camps for Kids included Zucchini Pancakes done without oil on a griddle.  Zucchini is fun and easy to grow and the kids loved the pancakes so we've decided to share the recipe.   This recipe makes about 7 small pancakes.   Combine 2 cups of shredded zucchini with 1/4 cup finely diced sweet onion, 3/4 cup Panko breadcrumbs, 1/4 cup finely shredded Parmesan cheese (we used Natural Pastures Parmadamer Cheese) and 2 eggs (ours were double yokers collected from our Terralicious chickens).  Form each cake on the griddle using two large tablespoons of mixture.  Flatten, and cook on medium-high heat, flipping when a nice crust has formed on the bottom (too soon and the cake will fall apart).  Top the finished pancake with a dollop of delicious organic yogurt (we love Olympia-plain) with diced cucumber, radish and/or tomato.   Season with finely chopped herbs (kids like basil) and sea salt.   This recipe is an adapted version of Kate Lavin's Savory Summer Squash Cakes as published by Carolyn Herriot of The Garden Path.  Thank you Kate and Carolyn.