Who needs to plant your own garden when you have good neighbors! I know that this time of year many people feel they are over-run with Zucchini – if you find yourself in this situation, then I am sure you are already being a good neighbor (as well as experimenting with lots of new recipes and growing tired of old favorites).

Our wonderful neighbors gave us quite a few zucchini last week (with more to come this week, but don’t worry – I’m prepared). I came across Just Putzing‘s recipe for Zucchini cakes & I love Crab Cakes (remember I even made those Asian Inspired ones recently) and decided this recipe would be a hit. She suggested serving it with some Ranch and to my delight, I stumbled across Brook’s awesome Jalapeno Ranch dressing.

These cakes were a little soggy, but I think the giant zucchini I was working with might have prevented me from squeezing enough liquid out – so I plan to make these again with the addition of some flour to soak up some of the moisture. Then the ranch has the flavor of the hot peppers, but not the heat so it is an awesome family-friendly variation on ranch (to which Rich added almost a whole habanero on his plate, you know – he is one of those type people!)

So get out in the garden and use some of those veggies for this figure-friendly vegetarian garden meal!

Zucchini Cakes

Creamy Jalapeno Ranch

(As adapted from See Brook Cook)

• 1 cup sour cream
• 1/2 cup mayo
• Juice of 1/2 lime (2 teaspoons?)
• 1 small bunch of chives (or 2 Tbsp dried)
• [small] handful cilantro
• 1-2 (or more) jalapenos, seeds and stem removed (or leave seeds in for a bit more heat)
• 1/4 tsp salt
• 1/4 tsp fresh ground black pepper
• 1 clove garlic
• 1/4 to 1/2 cup buttermilk (optional, depending on texture desired)

Roughly chop the chives, cilantro, and jalapeno then place all of the ingredients except the buttermilk into a blender or food processor. Blend for 10 seconds and check the consistency, blend in buttermilk if desired. Store in an air-tight jar/container in the fridge.