Submitted by Kate S.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin (or more, to taste)
1/2 cup sugar (or less)
1/2 teaspoon salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn, kernels cut from cob
1 cup finely shredded Cheddar cheese
oil for frying

Directions:

1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

(Notes: I have used leftover corn instead of fresh every time, and we still love these. I have also fried them more like pancakes, and baked them in the oven - two separate makings - and both were good; you just have to check the inside periodically for done-ness. When fried, we have not enjoyed them as much as leftovers. Finally, these benefit from a LIGHT sprinkle of salt when they come off the griddle).

Submitted by Kate S.

Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1/2 cup chopped walnuts or chocolate chips (optional)

Directions:
In covered pot, boil the beets in plenty of water until tender, 40-60 minutes.  Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft.  Drain the potatoes and set aside to cool.

When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water.  When they have cooled enough to handle, peel and chop them into bite-sized pieces.  In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar.  Add salt and pepper to taste and chill or at least 30 minutes.

Submitted by Kate S.

Ingredients:
3 cups zucchini, diced
1 onion, chopped (or green onions)
4 eggs, beaten
1 cup buttermilk baking mix (Bis-quick)
1/2 cup vegetable oil
1 cup grated Parmesan cheese (or ~3/4 c. feta)
1/2 teaspoon dried marjoram (to make it taste like above, 1T fresh mint instead)
ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, (Parmesan cheese, marjoram) and pepper; mix well. Spread into the prepared baking dish.
3. Bake for 30 minutes, or until lightly brown.

Submitted by Kate S.

Ingredients:
4 eggs, separated
4 c. shredded zucchini
1 c. finely crumbled feta cheese (or whatever sharp cheese you have on hand - cheddar, pepper jack, etc.)
1/2 c. finely chopped green onions
1 T. fresh mint (this is KEY)
1/2 t. salt
black pepper to taste
1/2 c. all-purpose flour
Oil for frying

Directions:
Combine everything except egg whites and oil. Mix well.

Beat egg whites until stiff. Fold into batter mixture.

Heat oil until very hot. Drop about 1/8 cup batter for each pancake (2" - 3" pancakes cook the best). Flatten a little. Cook on both sides until golden.

Serve with sour cream, yoghurt, or just plain.
(Notes: I have also made this without beating the whites separately. More convenient; not as "light and fluffy".)