If there was a time of year that I’d say would be the WORST possible time for me to have a broken oven, I’d say it’d be Fall. And as luck would have it, in the throws of one of my favorite baking seasons, I have just that. Siiiiiiiiiiigh. So no-bake land is where I’ve bee livin’ for the last two weeks. And it’s a land I want OUT of – STAT. I’m dreaming of pumpkiny fall goodies – thinking new ones up in my head when going to bed at night. And somehow, they all require a functioning oven.
So in the meantime, I’ve got these Zucchini Pancakes, which I concocted wistfully last night for dinner. In my head I thought “Ok, I’ve gotta do something with these on the stove top, and I don’t want to sautee them, cuz’ well, I do that all the time. And I can’t make those tasty Zucchini Crisps, cuz’ well, you need to bake those”. For some reason though hash browns popped into my head – but using shredded zucchini instead of potatoes. Yeah, that’s the ticket! Dave watched me prepping these, adding a dash of this, and a pinch of that, and I could see the fear in his eyes, knowing that whatever the outcome was, he was going to have to at least sample and swallow regardless of how good or bad they were.
And wouldn’t ya know, he ended up eating 4 of them! They came out a little more like pancakes than a hash brown, but still, a great way to serve up zucchini at dinner without the audience hemming and hawing over another dish of sauteed zucchini.
Oh and, they’re healthy too, clocking in at just a hair over 1 weight watchers point per serving.
I guess you’re not so bad after all no bake land (although, I’m still moving the minute our new oven comes in).