Zucchini Cakes

Adapted from Allrecipes

Yields: 4-5 cakes



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 1/2c 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.