Week three- zucchini and squash

These are some dee-lish zucchini pancakes with a horseradish dill sour cream. I used a zucchini or two and that weird looking squash as well as a couple of green onions. Oh, and the cheese I used for these is from our local dairy place, Trader's Point Creamery. That's a really neat place and their cheeses are great.

Here's the recipe, because these are pretty easy and really yummy:

1 lb zucchini, shredded

1-2 green onions, chopped

1/2 c. shredded cheese

1/4 c. flour

2 eggs, beaten

salt and pepper

fresh herbs

butter and/or cooking oil

sour cream

dried dill

raw horseradish

Mix zucchini, green onions, cheese, and flour. Add the beaten eggs and salt and pepper. Add some fresh herbs if you want. Cook in a medium high skillet that has a couple tablespoons of butter and/or oil in it. Use a quarter cup measuring cup to spoon the batter into the skillet. Cook about 3 minutes a side, till browned and done.

Serve with a dollop of sour cream that you've mixed with a little bit of dried dill and raw horseradish.