I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.
These zucchini cakes are similar to latkes. They make a good side dish or snack. I glop on some butter before reheating them in the oven, and they reheat well. They are yummy topped with homemade ranch dressing. The cheese is optional because I did not notice a huge difference in the flavor with or without cheese. I expected it to make a bigger difference.
Heat the bacon grease in an iron skillet. You’ll want it to be about ¼ inch deep or so. When the grease is hot, spoon or ladle your zucchini mixture in, about ¼ cup at a time, and flatten. Flip when the bottom is browned and brown the other side. Remove to paper towel-lined plate to drain excess grease.
I love zucchini, and it’s a good thing I do. We planted just two zucchini plants and have more than we know what to do with.
This is a beef soup, featuring zucchini. It also contains a small sweet potato. I use cinnamon and cayenne to compliment the squash flavor and the sweetness. The homegrown tomatoes give it a deep, rich flavor.
Brown the beef with the above ingredients.
Zucchini, cubed and lots of it
Small sweet potato, peeled and sliced
Place the browned ground beef and all other ingredients in your soup pot with some water and simmer as long as you can stand it (30 minutes to 2 hours). It is even better reheated the next day!