Zucchini pancakes with feta cheese, chopped basil and red chili mixed through the batter. These are perfect on their own, in a veggie burger or on top of a salad!
Sometimes the simpler recipes are always the best. Because these are pretty damn easy to make and cheap! Zucchini are almost pennies at my local store, or maybe you grow your own and you can't find the perfect way to use them. This is it guys, right here. Pancakes filled with salty feta cheese, fresh basil and spicy red chilies. Kind of like eggy savory pillows but healthier. I ate two of these for lunch after I finished taking these pics, then I ate another because they're like 95% zucchini. Dinner time rolled around and the kids made their own Annie's Mac and Cheese. They promptly ate the whole box before I could even get close with a fork. So I ate two more zucchini pancakes, but this time I topped them with some leftover carnitas from the weekend.
The moral of the story could be that having zucchini pancakes ready to eat in your fridge is a fine example of emergency preparedness. I even made a basil style pesto with some of the zucchini water, because man these veggies have a ton of water in them. Once you grate the zucchini you have to squeeze out as much water as you can. But as I squeezed the first few handfuls of water over the sink, I thought there must be something that I could use it for other than drinking it like a wheatgrass shot, which by the way tasted pretty awesome. These are definitely hitting the make-again list.