Weather: 18 degrees, winter weather warning… 6-10 inches expected
What I’m listening to: the click of an XBOX controller, the clank of the boiler pipes, and faint Phil Wickham from the bedroom
I have a certain respect for zucchini. I can’t think of many other vegetables as versatile as this squash. I love it in savory and sweet preparations, from soup to breakfast and from pasta to dessert. Be warned: as spring and summer approach you’ll be seeing more zucchini around here. I hope you’ll grow to love it like I do (if you don’t already).
The zucchini in the market were just calling my name – they looked so fresh and green and shiny – like spring is coming (wishful thinking in Alaska, I know). These flavorful, vegetarian patties can be served as a nice lunch, appetizer, or main dish. In fact, as I’m writing this, I’m thinking they would be fabulous as breakfast with a poached egg on top. What was I saying about versatility?
Crispy, browned outsides with centers packed full of tender zucchini, mozzarella and parmesan cheeses, garlic and onion. As pictured, I served it as a lovely lunch over a simple chunky tomato sauce. See more serving suggestions in the recipe notes below.
Zucchini Cakes
Adapted from Allrecipes
Yields: 4-5 cakes
- 2c zucchini, grated and patted dry
- 2 eggs, beaten
- 1/4c onion, minced
- 1 small garlic clove, minced
- 1/2c Panko crumbs
- 1/2c grated parmesan cheese
- 1/2c shredded mozzarella cheese
- salt and pepper, to taste
- 2T olive oil
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.
