Zesty Zucchini Cakes
Take advantage of the abundance of the garden with these satisfying zucchini cakes. A great side dish or a light, meat-free entree.
Ingredients
- 1 ½ - 2 lbs. fresh zucchini 3 medium zucchini
- 3 scallions chopped
- 2 cloves garlic finely minced
- 3 T chopped parsley
- 1 t fresh thyme
- 1 t dried oregano
- ½ t kosher salt
- ½ t ground black pepper
- ¼ t red pepper flakes
- 2 eggs lightly beaten
- ½ C panko bread crumbs
- 4 T grated parmesan cheese
- ¼ C vegetable oil divided
- Sour cream for garnish if desired
Instructions
- Grate zucchini either on a box grater (using the largest holes) or with the grating blade of a food processor.
- Place grated zucchini in a clean kitchen towel, squeeze out all excess moisture, and discard liquid.
- Place drained zucchini in a large mixing bowl.
- Add scallions, garlic, herbs, salt, black pepper, red pepper flakes, and mix to combine.
- Add eggs, panko bread crumbs, and parmesan cheese.
- Mix until well combined.
- Preheat a 10” nonstick sauté pan over medium heat with 2T of vegetable oil.
- Working in batches, portion 1/3 C of zucchini mixture into a patty and add to heated sauté pan.
- Cook until first side is nicely browned, approximately 7-8 minutes.
- Flip. Continue cooking until second is browned. It should take an additional 5-6 minutes.
- Remove from pan and place on a baking sheet, lined with paper towel for draining.
- Add 2 more tablespoons of vegetable oil to sauté pan and cook the remaining zucchini cakes in the same manner.
- (You can place the finished zucchini cakes into a 200° F oven while you continue cooking additional batches).
- To serve, to with a dollop of sour cream and additional chopped scallions, if desired.