1 pound Zucchini (or Summer Squash)


1 clove Garlic

1 Tbsp fresh Chives or Scallions (chopped)

1 Tbsp lemon juice

1 Tbsp flour

1 Egg, lightly beaten

2 Tbsp olive oil

Grate and lightly salt zucchini/summer squash. Put into a colander over a sink or plate and let sweat for 30 minutes. Squeeze dry with hands or kitchen towel. Place in medium mixing bowl.  Chop garlic, chives (or scallions). Add garlic, chives, lemon juice, flour and egg to zucchini. Mix well. Heat oil in medium skillet over medium heat. Scoop up  heaping tablespoon of batter and place in pan. Add as many pancakes as skillet allows. Cook for 3 minutes on one side, then cook other side for 2 minutes. Place on plate lined with paper towel. Enjoy with favorite savory dipping sauce or by itself. Serves 4.

Adapted from Chicago Tribune Magazine, May 3, 2009