Zucchini Pancakes and Blueberries

One day last week we enjoyed a delightful meal comprised of foods from our garden! Cucumbers and tomatoes, early potatoes I dug up just to make sure all is well and zucchini pancakes. The LORD is so good. : )

Here is the recipe we use for zucchini pancakes. I found it last year on the Taste of Home website and it has become a real summer time favorite.

Zucchini Pancakes-

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1-1/2 cups shredded zucchini
• 1 egg, lightly beaten
• 2 tablespoons chopped onion
• 2 tablespoons mayonnaise
• 2 tablespoons butter
• Sour cream, optional

Directions

• In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired. Yield: 3 servings.

This morning we went to the Sugar Shack a beautiful blueberry farm. Picking blueberries is something I look forward to every year. The blueberries are very sweet this year due to all the sunshine we have had. We are hoping to return before the season is over. I must say blueberries are my favorite!

"You crown the year with your bounty, and your carts overflow with abundance." Psalm 65:11