It's zucchini season! The time of year where zucchini plants have grown into large, bushy monsters overflowing with zukes that go from 2 inches to 2 feet over night. Where our farmers' market practically gives them away at $1 for a bag of 4. This has resulted in zucchini-filled everything around my house: twists on the classic zucchini bread, zucchini scrambled eggs, grilled zucchini... and these (my favorite) -- savory zucchini corn pancakes. They are packed with veggies, held together by eggs and a little flour, and boosted by some toasted walnuts and tangy feta cheese. We've been eating them for dinner as an entree, but they could be appetizers or even breakfast.
