Zucchini Cakes

Yet another Pioneer Woman blog find. I needed a second side dish for the Memorial Day grilling Fest and these Zucchini Cakes looked too yummy to pass up!

I doubled the recipe and made much smaller, silver-dollar-pancake-sized ones fit for a party!

Get two big zucchinis and shred them on a box grater. Are those two humongous zucchinis? Or is that a tiny box grater? Both! I don’t own a box grater, so I borrowed my sister’s. Apparently she shops at a kitchen store for ants because that thing was itty-bitty.

Here’s a tip. Only trim off the rounded end and shred starting at that end. Once you get to the other end, you’ll have a handle to hold onto!

Now you’ve got a sopping wet mess of shredded zucchini. I worked in two batches, placing the shredded zucchini in a kitchen towel and squeezed the heck out of it.

Throw that in a bowl with the garlic, 1-1/4 cup of breadcrumbs, 1 cup of cheese, 4 eggs (I used Egg Beaters), salt and pepper.

Get out a big skillet and heat about 2 tablespoons of oil in it. I know the recipe calls for shallow-frying, but I was trying to be healthy AND I hate dealing with all the oil splattering everywhere.

Scoop the zucchini batter into the skillet, whatever size you want, but mine were about 1/8 cup each. Fry on medium-low on each side until golden. Keeping frying in batches until all batter is used, adding more oil as needed.

Serve with ranch dressing or maybe even marinara sauce. Enjoy!

The end result was a little too egg-y. This was probably because the Egg Beaters carton told me that 1 egg = 1/4 cup, which looked more like an extra large egg. Most recipes are referring to just large eggs by default, so I’d cut back on the egg if I were you.

If you’re in the market for a different zucchini-related appetizer, here’s one from Betty Crocker that I LOVE!! It’s basically like a crustless quiche. It is even simpler to make than the zucchini cakes.

Zucchini Appetizer
From Betty Crocker

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick® mix (I like the Heart Healthy kind)
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or dried)
1/2 teaspoon salt
1/2 teaspoon seasoned salt (Lawry’s)
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten (or 1 cup of Egg Beaters)

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.

2. Stir together all ingredients. Spread in pan.

3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

I’ll probably make this recipe soon, so I’ll have a tutorial with pictures coming up!

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