You must be logged in to post a review.
Summer is here! Let’s use up that zucchini.
Mix zucchini, salt, pepper, oregano, basil, masa harina, and baking powder together in a large bowl.
In a small dish, beat the eggs and mix together with the milk. Stir the egg mixture into the zucchini and let it sit for 5 minutes to thicken.
Heat a skillet over medium and add a teaspoon or so of oil. Drop batter into the skillet with a large spoon, 1-2 at a time, and let cook for 3-4 minutes on one side before flipping. When the cakes look set around the edges, flip over and let the second side cook 1-2 minutes.
Remove from pan and keep warm. Continue cooking until all the batter is gone.
Serve with salsa, avocado, cheese, or any other topping that sounds good to you!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!