Loved these! Almost like potato pancakes but without all the starch! I suppose there's a lot of things you could add to this to suit your own taste, but I stuck to the recipe. Sauteeing them in butter gave them a flavorful richness and the Dijon provided just enough dimension to compensate for the basically bland zucchini. I also like the Parmesan cheese and oregano as well, although the Parmesan was just a bit too prominent for my taste buds, so if I had it to do over again, I'd cut it back by half. Slightly crispy on the outside, pleasantly mushy on the inside, and creamy from the sour cream, you can hardly believe something so rich and delicious was "just" zucchini!
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