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farmer jo TACKLES zucchini 
by Joanna Piatek |
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If you really were the recipient of an overgrown zucchini and you’re not artistically inclined enough to create a sculpture, or don’t feel the need to play vegetable baseball in the heat, then this is a good recipe for you. This dish, unlike the others, doesn’t taste like zucchini. It tastes like crab cakes. These are not only great hot from the pan, but throw one of them between some bread with a thick slice of tomato and you have yourself an amazing sandwich.

Savory Zucchini Cakes
2˝ cups grated zucchini
1 beaten egg
1 cup bread crumbs (toast up old bread and throw it in the food processor)
˝ cup minced sweet onion
3–4 tsps. Old Bay Seasoning* 
2/3–1 tsp. salt (depending upon how salty you like your food)
˝ cup flour (you might need more)
approx. ˝ cup olive oil

*(look for old bay seasoning mix in the herb and spice section of your supermarket, or near the seafood)

Combine zucchini, egg, breadcrumbs, onion, and spices. Shape into patties about the size of the palm of your hand. Pat patties with flour. This will help them keep their shape. If at this point you are covered with floury glue and zucchini, congrats, you are doing it right!

Heat a skillet over medium-high heat and add a thin layer of oil. Cook the patties until golden brown. They work best cooked in small batches and kept warm in the oven until ready to serve.

o o o o o

Now that you’ve rid your kitchen of the zucchini you should head back to the farmers market for the next adventure. Next time – what to do with fresh green beans, other than pour mushroom soup and french fried onions over them. Happy Eating!


Joanna Piatek isn’t a real farmer, though she has a very nice cucumber plant growing on her back porch. There are no cucumbers on it to date.

check out these related articles
shine on summer a garden-fresh summer menu | tandem cooking: summer menu for two | 
summer cooking tips
| herb helper 

more articles by Joanna Piatek : 
a personal passover  

check out the recipe index ! 

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