Once again, I failed to grow anything this summer aside from a yard full of weeds, but that's never stopped me from collecting the kinds of recipes I would need for the garden that I will someday have.
Which means I absolutely had to read the recipe that went along with the Pacific Northwest Magazine article, "Attack of the summer zucchini, and what to do with them," because one of these days, I'm going to have so much zucchini it'll be coming out of my ears ...
But until that time, I have other problems. Like the weeks-old (don't tell Bryan), now unsightly zucchini from Trader Joe's, which I could think of no other way to use than through the accompanying Turkish Zucchini Fritters recipe (scroll down).
Because the zucchinis are grated, I was able to cut off all of the brownish spots and put some use to veggies that I otherwise would have thrown away. Eh, it might not have been the healthiest way to eat zucchini, but it kept them out of the compost and made for a delicious late-summer dinner!
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