Last week, I went to the farmers’ market in search of squash blossoms for recipe testing. I searched high and low and was not able to find them. Since I had squash on the brain, I bought some zucchini, as I was intent on trying something new with this summer staple.
Inspired by several sources, I came up with these Zucchini Patties with Yogurt Cucumber Sauce. These tasty little patties can be made “mini” and served as one-bite appetizers with dollops of yogurt cucumber sauce on top. Or, serve three small patties as a lovely starter.
Keep this recipe dairy free by skipping the feta cheese and replacing the egg with a mixture of 1 tablespoon ground flaxseed with 3 tablespoons water. Just stir the ground flaxseed and water and allow it to sit for several minutes before adding to zucchini mixture. You can serve the patties with wedges of fresh lemon.
Summer squash come in all sorts of varieties including zucchini, yellow crookneck, and patty pan. They should feel plump and firm and appear unblemished with glossy skin. When it comes to choosing squash, smaller is better and they should feel heavy for their size. Also see recipes for Summer Squash Salad and Zucchini Bread. Enjoy the bounty of summer!