zucchini, zucchini

Every weekend should be three days long, life would be so much better. I feel like we've relaxed, had little adventures, seen friends, caught up on work, got my hair cut, and Hannah's first haircut (see above - bangs!), have a clean sparkly home and cooked tasty treats.

I woke up early this morning and had two batches of our favourite muffins made for the freezer and a double batch of zucchini fritters prepped before Matt and Hannah woke up. Our nanny starts tomorrow and I'm trying to get our fridge and freezer well stocked with Hannah's favourites. We've spent the morning cleaning up, relaxing and getting caught up on our computers. After the afternoon nap, we are hitting the park.

These are delicious kid friendly zucchini cakes that have heaps of healthy things in them. To make them more adult appropriate you can serve with a simple yogurt sauce (yogurt, chopped parley, a little lemon juice, grated garlic, salt and pepper) and fry them in a bit more olive oil so they are crunchy, not necessary though, they are great as is.

Zucchini, Mozzarella and Basil Fritters

2 cups grated zucchini, drained well of liquid

2 eggs, beaten

1/2 cup grated mozzarella (any cheese would work, cheddar, swiss, gouda . . .)

1/4 cup basil, finely chopped

1 cup spelt flour

2 tsp baking powder

1/2 tsp salt

freshly ground pepper

olive oil

In a large bowl, mix zucchini, eggs, cheese and basil together. Add flour, powder, salt and pepper - mix until just combined, do not over mix.

Heat a little olive oil over medium heat in a non stick pan. Put spoonfuls of the batter into the pan and cook until golden brown on both sides, about 3-4 minutes a side.

These keep in the fridge for 5 days or in the freezer for about 2 months.