(squash shreds)

(readying the yellow squash -- to go in the pancakes)

(breakfast is served-- Saturdays are the best)

Ever have squash coming out of your ears? We are up to knees in the sweet stuff. When we innocently planted about four squash and zucchini plants at the beginning of summer and my Dad suggested to just 'shoot 3 of the plants now,' I thought he was just being his usual nutty Dad self. Little did I know -- he was right! Argh. Why do Dad's know? They just know, man. We now can't even give the squash away -- we've been eating it everyday, in every form I can think of . . . and so have all of our pals. It's squash madness. I'm so naughty, I even thought lovingly of the fall season, when I could eat a different version of squash -- butternut, acorn and delicatas. Anything to not be eating the summer varieties. As a Portlander, it's very bad form to wish away summer -- our weather is so fickle, we MUST enjoy the seasons for all they bring . . . but I just can't help myself.

Big sigh.

While contemplating the squashes in the fridge for days and eating them roasted on everything from salads to sandwiches, a squash pancake donned on me. A latke dresses in yellow summer? Could it work? I think so. Pretty tasty, kinda decadent, and very pretty. I'd like that last sentence scrolled in big cursive letters on my epitaph. Indeed.

Squash Pancakes
serves 2-4

1 large squash or zucchini, shredded
1 egg, beaten with a little cream
1 tbsp flour
salt and pepper
oil for pan-frying

Shred squash into a large bowl. In a small bowl, whisk together egg, cream, salt and pepper and flour. Pour over shredded squash. Heat a large skillet to medium high and place 1 tbsp dollops of squash mixture onto well-greased pan. Squish with your spoon to flatten into pancake form. Cook about 4 minutes on each side, until nice and brown. Keep warm in a 225 degree oven, until all the batter is used up.

We had ours with one fried egg, some pepper jelly, fresh herbs and a slice of sourdough toast -- a mighty fine breakfast. I think they'd be delicious topped with black beans and salsa (a twist on a gordita), topped with oiled arugula and radish for a nice appetizer or smeared with ricotta cheese and fresh green onion -- yummy!

What do you do with a mountain of fresh yellow squash and zucchini?

Next recipe on deck is zucchini bread.


  1. Now I know what's for breakfast tomorrow.

  2. I make these all the time...it's my sneaky way to give my kid a healthy lunch for school---(i use a heart shaped cookie cutter to make it go down faster!!). I also add finely shredded spring onions and a wee bit of grated capsicum. (no cream!)


  3. i have a recipe like this for zucchini. add lemon. yum!

  4. I grate zucchini and add various ingredients to make a relish that ferments for a week and then goes in the refrigerator where it will keep for a year. It makes a spicy addition to cheese and meat and just a healthy bite full of probiotics whenever.