Ahhh, zucchini. So easy to grow, and so easy to end up with too much of.
Romanesco from Renee’s Garden is my favorite because it has great flavor and grows well. One plant is enough to feed the whole neighborhood though, and by the time summer is over, I’ll never want to see another zucchini.
Today, though, the garden is bare and the seeds haven’t even been planted. I figure–why not dial in some zucchini recipes now and be ready for this summer’s bounty? You can’t go wrong with zucchini, onions, parmesan cheese, and crispy, crackling edges.
Serve your zucchini fritter piping hot with homemade spaghetti sauce for dipping (it’s a great after-school snack), or enjoy it at room temperature. You can even reheat it in the oven the next day.
Zucchini Fritter in a Cast Iron Skillet
½ Tbsp coconut oil
2 cups shredded zucchini, lightly packed
½ cup shredded onion (drain if watery)
½ cup shredded parmesan
¼ tsp salt (I prefer Real Salt)
¼ tsp pepper
½ cup breadcrumbs (extra credit if they’re homemade)
Put the coconut oil in the cast iron skillet (I like this one), place the skillet in the oven, and turn the oven to 400F.
Mix all remaining ingredients in a large bowl.
When the oven reaches 400, get the hot pan out and remove excess oil if needed.
Put the zucchini fritter mixture in a thin layer in the skillet. It should sizzle when it hits the pan!
Cook at 400 for 30 minutes.
Remove from skillet and slice into wedges. Serve hot or at room temperature.