It’s that time of year. Zucchini is in full force at the farmers market and I go crazy, buying armfuls of the versatile vegetable without a definitive plan on what to do with it. Next thing I know, I’m roasting it, eating it in pasta, and adding it to any and every dish. One of my favorite ways to use my zucchini bounty? Grate it along with potatoes to make into fritters. Plus, goat cheese never hurts a recipe, right?
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