Weather: 18 degrees, winter weather warning… 6-10 inches expected
What I’m listening to: the click of an XBOX controller, the clank of the boiler pipes, and faint Phil Wickham from the bedroom
I have a certain respect for zucchini. I can’t think of many other vegetables as versatile as this squash. I love it in savory and sweet preparations, from soup to breakfast and from pasta to dessert. Be warned: as spring and summer approach you’ll be seeing more zucchini around here. I hope you’ll grow to love it like I do (if you don’t already).
The zucchini in the market were just calling my name – they looked so fresh and green and shiny – like spring is coming (wishful thinking in Alaska, I know). These flavorful, vegetarian patties can be served as a nice lunch, appetizer, or main dish. In fact, as I’m writing this, I’m thinking they would be fabulous as breakfast with a poached egg on top. What was I saying about versatility?
Crispy, browned outsides with centers packed full of tender zucchini, mozzarella and parmesan cheeses, garlic and onion. As pictured, I served it as a lovely lunch over a simple chunky tomato sauce. See more serving suggestions in the recipe notes below.
Zucchini Cakes
Ingredients
- 2 cups grated zucchini patted dry
- 2 large eggs beaten
- ¼ cup minced onion
- 1 small garlic clove peeled and minced
- ½ cup Panko crumbs
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat a large frying pan (non-stick recommended here) over medium-high heat. Swirl with olive oil.
- In a bowl, gently mix together all the ingredients (except for oil). Shape 1/2 cup sized patties, not packing them too tightly (they will firm up as they cook), and lay them in hot oil.
- Cook cakes until browned and crisp, then flip and repeat. Cakes are done when cooked through and cheese inside is melted and gooey.
