Zucchini Cakes!

I know I sound like a damn broken record.
I know this.
But, truly, this IS one of my favorite things to make and then immediately scarf down. If I were alone I might skip the formality of a fork and just use my hands for faster delivery.

I came across this recipe years ago when my CSA box was overflowing with zucchini week after week and I was running out of ideas on how to prepare it. The collective groan that came from the dinner table was becoming a bit discouraging.

This recipe has been adapted from Pastor Ryan, over on PWC.

Here is what you will need:

1 large zucchini, shredded
1 clove garlic, minced
3/4 cup Italian herbed breadcrumbs
1/4 cup Parmesan Or Romano
2 eggs
Salt and pepper to taste
Olive Oil

On a clean dish towel grate the zucchini

Once grated, twist the shredded zucchini up in the towel and squeeze out the excess water.

It should be a decent amount. Discard.

Transfer the zucchini from the towel into a large bowl and add garlic, cheese, breadcrumbs, egg, salt and pepper.

Take your rings off and get your hands in there mixing everything together well. Taking about a tablespoon amount of zucchini, form patties between your palms.

Add olive oil to a saute pan and heat to medium.

Drop in zucchini cakes and saute each side for 3 minutes

or until golden brown.

Top with a little grated parm

and serve with marinara sauce.

Even the pickiest eaters will try it.

But best of all, they'll love it!

Enjoy!

Zucchini fries

Ok, I meant to post this years ago. Or maybe it was months? I cant remember but either way I made them forever ago and they were deceptively satisfying. If it weren't for the lack of melty mozzarella dangling from my chin I would have mistaken them for cheese sticks. almost.

These would be great as hors d'oeuvres at your memorial day party or just a super sneaky way to get some extra veggies into your tot.

3 medium zucchini sliced into 3" x 1/2" sticks

1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese- get the good stuff, it matters.
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Quick Marinara Sauce (1 cup)

1 tsp olive oil
2 cloves garlic, smashed
1 28 oz cans crushed tomatoes
1 small bay leaf
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste


Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Its zucchini season and if you're like me your looking for new and creative uses for all the zucchini you've got in your crisper! This fits the bill, Enjoy!