1lb zucchini

½ onion

Bunch of chard

Bunch of parsley

1 clove of garlic

1 egg

1 cup of flour

½ tsp salt

Splash of milk

2 Tb oil and some for the pan


Shred the zucchini with a box grater or food processor. Next, grate the onion. Remove the stems from the chard (and save for another purpose, the frittata?) Then chop the leaves. Combine the egg, salt, and flour in a bowl. Add in the zucchini, chard, onion, garlic, and parsley and stir for form a thick batter. Add just a splash of milk and the oil to form a more workable, pourable batter. Heat your skillet and lightly coat it with oil when hot. Preheat the oven to 200F. Pour ¼ cup spoonful of batter onto the hot skillet and cook 2-3 minutes per side until browned. Flip and cook another 2 minutes. Transfer the cakes to the oven to keep warm while cooking the remainder of the cakes. Serve as a side, topped with tomato chutney or as a light summer dinner with a side of greens.