Zucchini dill latkes with goat cheese

When you have too much zucchini, it's time to make zucchini latkes.

Ingredients:

3 large zucchini, grated
1/2 white onion, diced
1/2 tsp salt
1 egg
1 egg yolk
1/2 c. whole wheat flour
1/4 c. flat leaf italian parsley, chopped
2 - 3 tbsp dill weed
1/2 c. olive oil
lots of goat cheese


Directions:

Using about 1 tbsp of olive oil, saute the onions until golden brown, then set aside.  Grate zucchini and place in large mixing bowl with salt.  Let stand about 5 mins, then drain excess water.  Using a clean dishtowel (or paper towels, if you're feeling wasteful), gently squeeze the extra water from the zucchini.  Beat the egg and egg yolk with a fork and combine with zucchini.  Slowly mix in the flour, sauteed onions, parsley, and dill, and mix well.  Heat the rest of the olive oil over medium heat and spoon latke mixture into the pan -- cook until brown on both sides and evenly heated through, about 4 - 6 mins per side.

Top with goat cheese and devour.