If you also grow zucchini in your backyard you know how hard it is to keep up with them unless you have very close friends to share with. Unfortunately I do not know a way of preserving them, so we have to eat them all. ;) I think I like this recipe for the reason that most of its ingredients come from our backyard. This time I also used the cheese I made.

Prounced as “muejver”, this recipe won Sam’s heart, who kept saying that he does not like the taste of zucchini and whenever I eat feta cheese he used to look at me like I just lost my mind. Last year I have shared this recipe with an American friend of mine, who also has a husband that was not fond of zucchini, feta cheese or dill. Guess what; she didn’t say what was in the fritters and he ate them all asking for more.

In short; you should try this recipe out and give zucchini another chance!

What you need

For mucver:

1. 1 lb zucchini, washed, cleaned, grated
2. 1/2 cup chopped scallions
3. 1/2 cup feta cheese, crumbled
4. 1/2 cup chopped parsely and dill (more dill the better)
5. 2/3 cup flour
6. 2 eggs
7. paprika and crushed red pepper to taste

For topping:

1. 2 cups of yogurt
2. 3 cloves of garlic, minced (more if you like garlic)

makes 9, serves 2 hungry people

What to do:

1. Put the grated zucchini in a colander, mix with salt and let it drain for about 15 mins
2. While zucchini is releasing its extra juice, gather the other ingredients in a big container
3. Squeeze the access juice of the zucchini and mix together with the rest of the ingredients until moist
4. Heat a large skillet (use a bit of olive oil, even it is a non-stick pan), and drop about 1/2 cups of (loose measure here) the mixture and flatten it by the help of a spoon so the inside is cooked throughly. Do not crowd the pan
5. Cook until it is light brown
6. Transfer into a dish with paper towel, and continue cooking the rest
7. Serve with garlic yogurt and let me know how you like it!

Bon Apetit!

I do not recall how I started getting the “Organic Style” magazine, but recently I have been receving copies. Before retiring them to the recycling bin, I went through them again and got the idea for this recipe. Pretty easy to make and pretty tasty as well. Here is how I made our first appetizer in this site:

I definitely do not have any exact measurements for this one, will try to give you approximate quantities.

1. One eggplant (those big ones!)
2. 1/2 cup of mozzeralla, monterey jack or a cheese similar to these, shredded
3. 1/2 cup of feta cheese, crumbled
4. A handful of chopped, mixed herbs; I used chives, parsely, basil

How I made it:

1. Cut the eggplants, lengthwise, in 1/4inch think slices. Keep them in salty water for about 30 mins, to release its black and tartness. Put them under the sun to dry out
2. Brushing both sides with olive oil, grill them
3. After they cool down a bit, put enough filling and make rolls
4. If you’d like, you could also put this into the oven to let the cheese melt before you serve. I didn’t do this step

Bon Apetit!