It happened again. Like it does every year.
The gophers discovered my garden. And then they re-routed their gopher-super-highway to run directly under the zucchini plants.
It’s all very Caddyshack.
In the past I’ve tried to fight them with sonic stakes around the garden’s parameter. Yes, I did think that the claims on the package seemed too good to be true — that a solar powered plastic stake would make a noise and the little gophers would scamper away with their tails between their legs.
Not so much.
More like the gophers made a game of digging directly under the stake until they would disappear under the earth. There’s probably a gopher nightclub under there somewhere filled with sonic-booming stakes.
I know that plenty of people feel fine using poison to get rid of their gopher problem, but not me. I’m a softy. They’re just too cute, in a selfish give-me-all-your-zucchini way.
So we share.
When I get to a nice zucchini before the gophers do, I like to turn it into these tasty zucchini cakes. This recipe is very light, with no potato or gluten weighing it down. Top it with a dollop of plain Greek yogurt and a sprinkle of sweet paprika.
Heat half of the olive oil in a large skillet. Saute the onion and garlic for 2 minutes, then set aside.
Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.
Use a clean paper towel to squeeze excess water from the zucchini.
In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.
Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping Tablespoons, press down with a fork. Cook each side for 3 minutes or until golden.
Serve with a dollop of yogurt and a sprinkle of sweet paprika.