HERBED ZUCCHINI CAKES

2 1/2 cups grated zucchini

1 cup bread crumbs (I use crushed croutons)

1/4 cup minced onion

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup total chopped parsley and fresh rosemary

1 tablespoon lemon juice

1 egg

1 or 2 tablespoons flour

Mix ingredients together well and drop by spoonfuls onto a sprayed griddle. Brown on one side. Turn. Brown on the other side. Serve.

Serves 2 to 3

from Dyani Wetcher

in Serving the Skagit Harvest

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