I did not like zucchini growing up - but now I love it! I have been practicing making zucchini recipes all summer! This recipe is figure friendly because they are baked instead of fried.
1 3/4 cup shredded zucchini
1 egg, lightly beaten
1/2 cup cheddar cheese, shredded
1/4 cup panko bread crumbs
1 tablespoon fresh basil, finely chopped
1 teaspoon fresh garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Lightly coat the parchment paper with a non-stick cooking spray.
I shredded my zucchini in a mini food processor. Place the zucchini in the middle of a large paper towel. Fold up the corners and squeeze out any extra moisture. Make sure that the zucchini is really dry.
Place the zucchini and the remaining ingredients in a medium sized bowl and mix until everything is combined.
Place large tablespoons on the prepared baking sheet. using a cookie scoop. Lightly press the scoops with a small spatula to flatten.
Bake 18 to 20 minutes - until the edges are golden. This recipe make nine zucchini cakes.
Serve with your favorite dipping sauce!