Thursday, July 20, 2017

Zucchini Cakes

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!