I'm always on the look out for vegetable recipes since my family loves vegi's and are not picky eaters. I found these babies on PW's site. They were very easy to make (except grating the zucchini) and they tasted delicious. I tweeked the recipe only slightly to suit my family.
Zucchini Cakes
2 large zucchini, grated
1 Tbsp. freshly minced garlic
3/4 C italian breadcrumbs
3/4 C shredded parmesan cheese
3 eggs
Kosher salt
Freshly ground black pepper
Canola Oil
After grating the zucchini, squeeze the zucchini inside a clean towel until as much liquid is removed (Important step!). In a bowl, stir to combine the shredded zucchini with the garlic, breadcrumbs, shredded cheese, eggs and salt & pepper.
Heat the oil in a skillet (about 1/4 inch deep) to a medium - high heat. When the oil is hot, drop a heaping spoonful of zucchini mix into the skillet and flatten. Cook each side until golden brown (about 2-3 minutes each side). Makes about 12 zucchini cakes.
I served them with marinara sauce but I won't do that again. Maybe I'll try a ranch dressing. Hoosier Man (and I) like them plain, without sauce.