Zuchini, Zuchini, Zuchini.

Raw, fried, baked. So good for you. My daughter calls them 'Tinis'. So I will call this creation
'Tini Cakes' in honor of her and because I am thankful that she liked them.

Served with a little sour cream and some of the leppard lettuce from Box 1.

Here is the recipe:
1 large Zucchini
1 onion, the ratio to the zucchini is about 1 part onion to 5 parts zucchini
1 garlic clove (or more...depending on what your plans for later are)
Salt      
Grate the zucchini, onion and garlic and mix with salt. Let drain for a good half hour. Put the mix in a towel and squeeze even more water out. Good work out for your arms.

While the zucchini mix drains make the rest of the dough mix
4 eggs
about a cup of flour ( this recipe called for spelled flour. I used whole wheat and it was fine)
I added some spelled flakes, but that is optional
1 cup of cheese grated or cut in small cubes
I also added a little bit of parmesan and about 1/4 cup of milk

Mix the dough together and let sit for 15 min. Add both mixtures together.

Instead of frying I baked the cakes in the oven at 400 degrees until golden. This recipe suggested serving it with a garlic dip. I didn't have yoghurt, but this sounds really good:

about 1 1/2 cups of yoghurt. Drain in a colander lined with a towel for 30 minutes.
2-3 cloves of garlic smushed (thats a word right?)
mixed with the drained yoghurt, add a little salt to taste. Let stand for an hour.

I found this recipe in my Hildegard von Bingen recipe book. For those of you who are not familiar with her: She was a nun in Germany. Lived around 1100 and is known for her visions and healing power.

http://en.wikipedia.org/wiki/Hildegard_of_Bingen

According to her, zucchinis are much easier to digest than cucumbers. They contain a good amount of folate, potassium and vitamin A and are low in calories. Well, unless you pair them with sour cream and cheese....