Every year, I try to get my mind in gear to use that which is harvested. Easy when it's a bit. More challenging when there's a plethora. I've wanted to have a collection here of that which I do to use up particular items. That way I'd have a point of reference. Good intentions, I tell you. Oh well. Here's one I almost forgot about. A perfect little appetizer. And if you are looking for more ways to use that zucchini that's the size of your leg, look in the recipe tab up top for some cake and main dish ideas.
1/4 cup milk
1 zucchini grated ~2 cups
1/4 cup parm cheese
Mix eggs and milk, stir rest of ingredients. Cook on the griddle as you would a pancake.
Mix chopped chives with sour cream as a topping.