Okay, let me first say, hello, my name is Greg and I am a slacker...admitting it is the first step, I know. But I appear to only have been a slacker on the blog, so I guess that doesn't make it time for a full blown intervention. I've had a busy month, weekends packed with stuff to do, weeks filled with travel for work. I just haven't done much cooking. Let's see, a quick update...I made a surprise visit home to see my mom for Mother's Day, back to Denver on Monday and off to Rapid City, South Dakota on Wednesday. Back to Denver on Friday, then off to Arizona for the next week. Over the weekend, I helped Dan a bit with his back yard, met his friend Ann who came in for the week from England. Lots and lots and lots of rain over Memorial Day weekend, Denver Art Fair downtown, Boulder Creek Festival on Monday...tea in the tea house in Boulder and all the while rain. Then Wednesday off again to New Mexico. I finally broke and had to take a vacation day on Friday, just to rest and do the things that keep getting put off. So, during my trip to Arizona, I had some Zucchini Patties that were served with roasted red pepper hummus. The zucchini was so ground up that the only way you might know it was in there was to read it on the menu. I decided to try to make my own and wanted to actually see the zucchini. Here is the result. I'll be home for a couple days then off to St. George, Utah on Wednesday. The Belmar Farmer's Market starts this coming weekend, so it's getting to be that time of year where inspiration is just a vegetable or two away!
Zucchini Patties
1 small zucchini, finely diced
1/2 small onion, minced
1 egg
2 Tablespoons mayonnaise
1 teaspoon chopped garlic
1 1/2 teaspoons dried oregano
1/8 teaspoon red pepper flakes
1/3 cup parmesan cheese
1/4 cup dried italian bread crumbs
1/4 cup flour
salt and pepper to taste
Mix all the ingredients well in bowl. If the mixture is too runny, add more flour as needed. Heat 2 tablespoons olive oil and 2 teaspoons butter in a large skillet. Drop batter into pan. Cook on each side until browned. Drain on paper plate and serve with Roasted Red Pepper Hummus.
