Zucchini Corn Cakes

Remember when you were a kid and getting mail was like the coolest thing ever?  Well, I must be a kid still because I love getting mail!  I am not talking about bills, or junk mail or even catalogs (although I am always quite thrilled when my US Weekly arrives); the mail that I love getting is the personal kind.  With everything going electronic and paperless these days, writing someone a letter is usually done at a computer, not with a pen and paper; but there is just something about a handwritten note that still brings a smile to my face.  Luckily for me, my grandmother who lives in California still likes to still down and write me a letter from time to time.  She usually just tells me about something going on with one of my other cousins or she will include a picture or even a coupon, but the last letter that she sent to me included a recipe that she and my cousin had recently made.  I was happy for the new recipe, but it didn't quite beat the joy that a handwritten letter from my grandmother brought to me.  I have a whole box of letters that she has written to me over the years, and they are truly some of my most prized possessions.

The timing of her letter and recipe couldn't have been more perfect, I happened to have some zucchini in the fridge the needed to be used and a box of Jiffy Corn Bread mix in the pantry.  The recipe called for shredded zucchini, so I was also really excited to use my new Titan Peeler (yes, the ones off the infomercial, but I bought mine at Bed Bath & Beyond), not only does it peel, but it juliennes.  I have to say, the peeler worked perfect for this, and I was able to put these together in no time!  I did jazz mine up a bit from the original by adding in a handful of shredded cheese (because in my opinion cheese makes everything better) and topping them with a dollop of sour cream, and next time I think I might add some green chiles!  These were delicious and easy, and I ate them just as they were for my meal, but they would also be great served as a side dish.

Keep in mind, if you are looking to brighten someone's day, sit down with a pen and paper and write them a note because it is usually the little things in life that mean the most!

Zucchini Corn Cakes

adapted from Women's Day - Sept. 15, 2009

1 medium zucchini, shredded

1 box Jiffy corn bread mix

1 large egg

1/2 c. milk

1/2 c. cheddar cheese, shredded

1 Tbsp. canola oil

Sour cream, if desired

Place shredded zucchini in a microwave safe bowl and heat for 2 minutes on medium-high heat; drain.  Combine zucchini, corn bread mix, egg and milk.  Let stand for 5 minutes and stir in cheese.

Meanwhile, heat oil in a large skillet.  Drop heaping tablespoons of the batter into the hot oil.  Cook for 1 1/2 to 2 minutes per side, or until golden brown.  Serve with a dollop of sour cream if desired.

Zucchini & Leek Tart

My friend Amy brought something over to my house very similar to this a couple of weeks ago, and ever since then, the thought of recreating it had been swirling in my head! Upon my first bite, I was hooked; and I needed to figure out how to make it. I asked her what the trick was, her reply, pre-made pie crust! Well, I figured that was easy enough, and sure enough, it was! This was a snap to throw together, but to your guests, it looks like you had to slave over it for hours! Now that I have the basics down, I plan to experiment with different filling combinations. This is the perfect thing to take to a potluck or prepare ahead of time, because it is delicious either hot or at room temperature. I took the leftovers to my mom's house over the past weekend, and she and Aunt Martha both loved it and wanted to know how I made it....but then again, how can anything that includes pie crust not be good!?!

Zucchini & Leek Tart

1 refrigerated pie crust, thawed as directed on the package
1 - 2 medium zucchini, sliced
1 leek, white parts only, thinly sliced
2 garlic cloves, minced
1 Tbs. olive oil
salt to taste
1/2 c. crumbled goat cheese

Preheat oven to 400 degrees.

Heat olive oil in a large saucepan over medium heat. Add garlic and leeks, saute for 3 - 5 minutes until golden. Add zucchini to the pan and salt to taste. Cook over medium heat until zucchini is cooked, about 5 minutes.

Meanwhile, cover a baking sheet with foil. Roll out pie crust onto the baking sheet. When zucchini filling is ready, spoon into the center of the crust, leaving about 2 inches around the edges. Fold pie crust up over filling, it will not cover it completely, and will become a square shape. Sprinkle with goat cheese.

Bake for 20 - 25 minutes or until pie crust is cooked through. Enjoy!