Cooking with Chef Paul Callahan of Vino e Vivo

EXETER__It’s that time of the summer on the Seacoast where those with a home garden (or friends with gardens) are dealing with the zucchini invasion.

Once they start to ripen, it may seem you are being bombarded with zucchinis and after making a few loaves of bread, or even a simple side dish of cooked zucchini, you may find yourself wondering what else to do with the bounty nature has provided you.

We asked Paul Callahan, the Executive Chef at Vino e Vivo in downtown Exeter, for his favorite ways to use zucchini and yellow squash this summer.

Here are his top five suggestions:

• Zucchini pickles
• Yellow squash caponata
• Grilled zucchini and goat cheese lasagna
• Zucchini pancakes
• Summer squash dolma

Want to try one of these recipes at home? Chef Paul was kind enough to share his recipe for zucchini pancakes with us

Chef Paul’s Zucchini Pancakes

Ingredients:

3 medium zucchini, shredded, about 3 cups

1 teaspoon salt

3 large eggs

3/4 cup grated Parmesan cheese

3 teaspoons finely chopped fresh basil, or 1 teaspoon dried

3 tablespoons all-purpose flour

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

Directions:

Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.

In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper. Heat a few teaspoons of unsalted butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.

Serve as an appetizer with salsa, a savory dip, or chili sauce. Or serve the zucchini pancakes as a side dish.