In our special video edition of "On the Farm," Chef Ben Elliott teaches us a fresh take on a classic summer ingredient ubiquitous on farms in Concord and Lexington — zucchini.

Here, he demonstrates a quick and delicious way to utilize zucchini from his own backyard in the kitchen, by shredding the summer squash, molding it into patties, and pan-frying it.

Elliott, who has nearly 20 years of professional cooking experience in Boston and San Francisco, has recently been restoring his family-owned Saltbox Farm at 54 Westford Road.

Besides farming, Elliott operates his own catering business, and gives cooking lessons. Give him a call at (617) 877-3859 or email him at belliottsaltboxfarm@gmail.com for more information.

Ben Elliott's Recipe for Zucchini Pancakes: 

Makes 4 (4 inch) pancakes

Ingredients: 

1 medium zucchini about 1 pound grated

½ tsp salt 

1 large egg beaten

2 Tbsp flour

¼ cup panko bread crumbs, toasted golden

1 small clove garlic, minced, about ½ tsp

5-6 basil leaves chopped

Zest of a lemon chopped fine

2 Tbsp parmeggiano-Reggiano cheese fine grated

Salt and pepper to taste

1 Tbsp unsalted butter

Directions:

Grate zucchini and toss in bowl with ½ tsp salt. Place in strainer over a bowl to drain. Drain for about 45 minutes. Squeeze out any excess liquid and place in mixing bowl.  

Add egg, flour, bread crumbs, garlic, basil, lemon zest, cheese, salt and pepper to zucchini. Mix to combine.

Melt butter in a skillet over medium high heat.  

Scoop out zucchini mix and form into 4 individual cakes. Place each cake into hot skillet. Saute 3-4 minutes on each side or until golden brown. Remove pancakes from pan and cool on paper towel.  

Serve immediately with lemon basil aioli and crisp baby green salad.