This recipe is out of season now, but save it for next summer when you are inundated with zucchini or summer squash. Besides being a good way to use up zucchini, it is another way to serve vegetables for breakfast. I find this somewhat challenging, but am always on the lookout for possibilites. Vegetables are good for you any time of the day, plus if you have a CSA share you need to find as many ways and as many meals as possible to use up the "bounty in your box."
4 large eggs, lightly beaten
1/2 teaspoon coarse black pepper
1/4 cup olive oil
2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
2 teaspoons salt, to taste
1 teaspoon dried basil*
1 teaspoon dried oregano*
4 cups coarsely grated zucchini
1 3/4 cups unbleached flour
1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination--whatever you have on hand will work fine)
*Substitute fresh herbs if available, just use a little more.
1) Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 375°F.
2) Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3) Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4) Stir in the flour.
5) Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle. If necessary, spread the cakes to about 3 1/2" to 4" diameter.
6) Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
7) Flip the cakes, and cook them for about 3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.
8) Repeat until you've used all of the batter.
9) Serve warm with a dollop of sour cream.
10) They are good leftover too, so make the whole batch.
Adapted from King Arthur Flour.com