Zucchini Medallions

This is especially good in the summer when zucchini and mint are readily available from kitchen gardens. Do not use large zucchini as the seeds are too large.

• 4 medium zucchini
• 2 scallions, finely sliced
• 1/2 cup chopped parsley
• 1 tablespoon fresh mint leaves, minced
• 2-3 eggs
• 1/4 cup flour
• 1/2 cup grated fontina cheese
• 1/4 cup olive oil

METHOD

Grate zucchini into a large bowl. Add scallions, parsley and mint, reserving a little parsley for garnish. Lightly beat two eggs, and add to zucchini mixture along with flour and fontina. If mixture is dry, add third egg.

Heat heavy frying pan or skillet. Swirl in half the oil. Drop in zucchini mixture in heaping teaspoons. Brown lightly on one side, turn and brown the other side. Drain on paper towels. Continue until mixture is cooked, adding oil as necessary.

Sprinkle reserved parsley over patties.

Serves: 4- 6

This recipe from www.inmamaskitchen.com

Contributor: Dave Merrill for Caroline Merrill         back to zucchini article - more recipes

Put Fontina in freezer for ten minutes for easy grating.

 

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