Zucchini Pancakes

2 cups shredded zucchini (2 whole zucchinis in my case)
1/2 bread crumbs
1/2 cup italian cheese blend
2 eggs
1 T. minced garlic (about 4-5 cloves)
olive oil (enough to make a nice frying layer in the pan)
salt and pepper (to taste)

Shred zucchini using a cheese grater. Take towels and pat shredded zucchini to remove majority of water.

Mix together zucchini, bread crumbs, cheese, garlic, salt, and pepper. Heat olive oil in a frying pan to medium heat. Drop in small globs of zucchini into heated olive and press down with fork to flatten. Cook 2-3 minutes on each side or until golden brown.

Serve with ranch dressing or other dipping sauces!

Blueberry Crisp

4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup mayonnaise

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.

3. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.