I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. My friend, Kelly, served us a zucchini medley a few years back that was delicious and easy but I’ve yet to duplicate it at home. Then I saw Ina Garten, aka The Barefoot Contessa, make these zucchini pancakes and I had to try them. If you read my post on the spatchcocked chicken and vegetables, as promised, here is the recipe for zucchini pancakes. The are really surprisingly delicious and easy to make. They cook up quickly and, although you can keep them warm in the oven, I suggest preparing the mixture and cooking them at the last-minute. If you’re serving them with an entree that needs to rest, it’s the perfect time to make these. They take about 5 minutes to cook. Recipe note: Don’t use olive oil here. Use a neutral oil like canola or vegetable oil.