Summer harvest veggiecakes
Cakes
They’re taunting me. <br /> <br /> It’s like they’re saying, would ya please come up with something? <br /> <br />I swear, that pile of zukes and yellow squash from Dad’s garden is multiplying when I’m not looking. I’ve made the usual suspects–zucchini bread, zucchini casserole, zucchini boats, sautéed zucchini, grilled zucchini and zucchini sliced raw in salads. I’ve even whipped up one of my Blueberry Lemon Zucchini Bundt Cakes. But somehow that pile never changes; it remains abundant. <br /> <br /> It’s like the loaves and the fishes. <br /> <br />I moved it to the kitchen counter, as if seeing it everyday might spawn some sort of inspiration. <br />Nothing. <br /> <br />Then I happened to remember some enticing Zucchini Potato Pancakes by Full Belly Sisters that I stumbled across last year, and they made me want to reach through the computer screen and grab one (or 2 or 3). But instead of using potatoes, I wanted to include carrots and corn in the mix. The result is a bright and colorful savory pancake, topped with a tangy sour cream sauce and fresh chopped tomatoes. <br /> <br />Oh, and about those zukes? <br /> <br />Well, let’s just say that I foresee a few new zucchini recipes in the horizon; but I think we can (almost) safely say that there won’t be a zucchini ice cream in our future, ha!
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