I have no particular reason to have this overabundance of zucchini problem given that I live in a high-rise condo and can’t be trusted to keep any plant alive! (My Mother-in-Law even adopted my African Violets. And by adopted, I mean rescued.) And yet, I find myself with several bags of zucchini in the fridge each and every week.
This zucchini problem is very similar to the aforementioned Butternut Squash Syndrome with the key difference being that I actually use them! I kicked off the season with these Zucchini Farro Fritters and slow roasted tomatoes several weeks ago but I’ve been too high on sugar to actually post them.
They are healthy and filling and make a perfect lunch or dinner!
Before making these cakes I had never tried farro before, but now I am hooked! It’s a chewy, rich grain that I think is way better than rice! I even used it in my latest favorite salad.
I must admit that I was a tad bit skeptical of a vegetarian, zucchini based patty, but Cooking Light really came through with a win. They are delicious: a great summer alternative to veggie burgers.
And the slow-roasted tomatoes! Boy do I love roasted tomatoes! I can take or leave fresh tomatoes but once baked in the oven, I cannot resist!!! If you love them half as much as I do, I suggest you double the recipe below!
You can easily prepare the patties the day before you need them and cook them right before serving, or you can precook them and then reheat in a skillet as needed! I also froze some and have been cooking them in a skillet over low heat whenever I want an easy, vegetarian lunch or dinner!