Northern & Central Midwest
Got too much zucchini? Tired of freezing, baking, steaming, and sauteing them? Here's a recipe that will use up lots of zucchini and taste great.
2 teaspoons canola oil
1 pound zucchini (3 medium), scrubbed
1 teaspoon salt
1 pound potatoes (2 medium), peeled
3 tablespoons grated parmesan cheese
3 tablespoons flour
1/4 teaspoon black pepper
1 large egg, beaten
white of 1 large egg, beaten
Set oven racks in middle and lower positions; preheat oven to 450F. Brush each baking sheet with 1 teaspoon of the oil. Shred the zucchini and place in a colander, adding salt and tossing lightly. Let drain for 15 minutes. Squeeze out the remaining liquid and place the zucchini in a large bowl. Grate the potatoes and add to the zucchini along with the rest of the ingredients. Toss to mix. Drop rounded tablespoonfuls onto the baking sheets and press them lightly to form cakes. Bake for 10 minutes or until golden brown on bottom. Turn them over and switch the positions of the baking sheets. Bake 10 minutes more.
Serves 4 to 6
Favorite or New Plant
Sweet Autumn Clematis
Sweet autumn clematis (Clematis paniculata or C. terniflora) will literally engulf a fence or arbor in billowing clouds of creamy white fragrant blossoms. I have one planted on a chain-link fence, and it covers it with 15- to 20-foot vines every year. The plant begins to bloom in August and continues until frost. It's hardy from warmer parts of USDA Zone 4 to zone 9. All you need to do is provide well-drained organic soil, sun for the top of the plant, and some shade for the roots, such as a ground cover or organic mulch. In fact, it seems to thrive on neglect - perfect for my garden!
Sweet autumn clematis blooms on new wood, so it's best to prune in winter or early spring. Since it can become rampant, it does best when pruned back to about 30 inches every year. It needs supplemental watering in very dry times but otherwise takes little care.