Savory Zucchini Cakes

When you picture your favorite summer fruit, what do you imagine? I’m guessing the answer is probably watermelon, strawberries, or peaches. Mine is zucchini! And, boy, do I have a lot of them in my garden. So, instead of eating them raw or sautéed with sliced onions, I decided to try Savory Zucchini Cakes.

Savory Zucchini Cakes

Difficulty: Easy

1 medium zucchini
2 eggs
½ cup breadcrumbs
½ cup shredded cheddar cheese
1 TBSP minced garlic
Salt
Pepper
Olive Oil

First, start by cutting off the ends of the zucchini and shredding it. Once it’s shredded, place the zucchini in a cup towel and squeeze to drain all the water out. Ladies, learn from my mistakes, and don’t use your best towel here because it will turn green. Put the almost-dry-zucchini into a mixing bowl big enough to hold the rest of the ingredients. Add in the eggs, breadcrumbs, cheese, garlic, salt & pepper. Mix well to form a dough-like consistency. Heat some olive oil in a skillet (enough to cover the bottom of the pan by about ¼ inch). Shape your cakes into patties and place in the skillet. Cook 2-4 minutes on each side, until golden-brown. The smell of these babies alone will make your mouth water. Yields 5 cakes.

Notes on Savory Zucchini Cakes:
If you don’t have breadcrumbs, I’m sure you could use cornmeal and it would be just as delicious.
Feel free to use whatever kind of cheese you’d like. Cheddar is what I had on hand, but I plan on trying parmesan and mozzarella in the future.
The amount of breadcrumbs and eggs needed may vary depending on the size of your zucchini. You want the mixture to be easily formable, so if it’s thin like pancake batter, add more breadcrumbs. If it’s too dry and crumbles when you shape it, add another egg.

~Courtney