Zucchini And Ricotta Cakes With Lemon

I think I’m there. I’ve reached the pinnacle. I have found the ultimate perfect zucchini recipe. Maybe. I could eat these delicious little cakes all day long. For the first time ever I’m wanting there to be even more zucchini in my garden.

This recipe comes from a book that my friend Disa gave me (wife of famous brew meister Neils Thomson of Wintercoat brewery fame). Disa and Niels live in Denmark (Disa and I met on the first day of Kindergarten so we have significant history). She comes to visit her folks – making me the unintended beneficiary of the visit. She always brings me some Danish goodies when she comes. Almost always food related because she and I love to cook together. She has brought me chocolate, marzipan, blue cheese, blue cheese, blue cheese, beautiful bowls, a salt bowl, potholders made by her mother-in-law, to name a few items, and once – a cookbook – not Danish.

The book is called “The Complete Italian Vegetarian Cookbook” by Jack Bishop with photos by Ann Stratton. I have cooked extensively from this book and all of the recipes are really excellent. Last night, after finding another couple of pounds of zucchini in the garden I started pouring through cookbooks again and I came across this recipe. It was perfect. I had good ricotta leftover from my Aunt Roberta’s visit; scores of zucchini, a lemon from the garden, and some breadcrumbs that I made from bread that got a little too hard.

Off I went on another cooking adventure.

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Categories: Breakfast/Brunch, Dinner, Lunch, Snacks, Vegetarian

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