Zucchini Corn Pancakes

This summer our family joined a few friends and participated in a CSA  (Community Supported Agriculture - Google it, it's pretty neat!) through a local farm. It has been such an awesome experience so far,  I only wish we'd joined earlier in the season!

Basically, every week my hubby picks up a pre-packaged box of fruits and veggies grown on their farm. 

 This beautiful bunch of goodness and all its weekly friends have not only changed the way we eat, but how I meal plan and cook as well. And as an added bonus, it has slashed our grocery bill to pieces. I now buy our meat at Costco ($45 gets about 10-12 meals) and produce comes through the CSA- this week I spent $12 at the grocery store. I know that doesn't mean much if you don't know what we are having for the week so here's a snapshot: 

Sunday: Going away dinner (out) for my little bro who is leaving for college in the Big City

Monday: Chicken, Apple and Gouda sausage sandwiches with peppers and onions with zucchini corn pancakes 

Tuesday: Ratatouille Baked Ziti and a salad and a fresh peach crisp 

Wedneaday: Korean Beef Bowl with green beans and carrots over rice 

Thursday: leftover Ratatouille Ziti and a salad

Friday: Taco Rice and tortilla chips with guacamole 

Saturday: Pork loin with sweet potatoes and peaches and a salad and homemade peach froyo 

And there you have it :) Nothing overly exciting but each meal is satisfying, relatively healthy (or at least balanced), and kid friendly. On Mondays the farm puts out a tentative list of what will be in the box for the week. I pull it up and make meals based on what we will receive - sometimes I have to get rather creative because I may find something like that octopus in the front....

That's a kohlrabi and it's one of my new favorites!  So delicious roasted with radishes and mushrooms in olive oil and rosemary.  Oh so yum! 

So I've had to come up with ways to use an abundance of certain veggies like squash and corn... *enter pancakes!*

Zucchini and Corn Pancakes

Only slightly adapted from here

Yields: About 10 pancakes

4 large eggs, beaten
Slightly less than 1/4 cup olive oil
1.5 tsp salt
1/4 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen 

1 cup mozzarella cheese (or your favorite cheese)

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a skillet medium-high heat, adding a very small amount of oil. Scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).