Okay, okay, this photo isn’t so hot but these cakes were delicious. I modified a Paula Deen recipe to make these delectable bites, and served them as a starter with fresh tomato salsa and a juicy lemon-yogurt dip. I made these again a few nights ago, but molded them into a slightly larger shape for dinner.
- 3 medium zucchini
- 1/2 cup bread crumbs
- 1/2 cup ground almond meal
- 1/2 cup shredded Parmesan
- 1/3 cup minced onion
- 1 large egg, lightly beaten
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, to pan fry
- Grate zucchini with a fine grater or shred in a food processor (as I did). Press between paper towels or squeeze in a dish towel to remove excess moisture. Make sure to remove as much moisture as possible or the ingredients won't stick together.
- In a medium bowl, combine zucchini and next 8 ingredients. (I used almond meal to make the meal slightly healthier, but you could omit the almond meal and use 1 cup of bread crumbs instead.) Shape mixture into 2-inch patties, pressing together firmly.
- In a large skillet, heat olive oil over medium heat. Cook zucchini cakes 3 to 4 minutes per side or until lightly browned. Serve warm with a fresh salsa of your choice or a hot tomato sauce. I served these alongside a spicy, garlic-studded tomato salsa and a dip of lemon juice and plain yogurt, to cut the spiciness of the salsa.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.