2 medium zucchini
1/4 cup onion
3 cloves garlic
1 egg (I used egg whites because that’s what we have, but a real whole egg would work much better)
2 T parmesan cheese or mozzarella (or both!)
seasoned bread crumbs
salt, pepper
1 T olive oil
Shred the zucchini in a food processor or by hand with a grater if you’re extremely patient. Salt, place on a kitchen towel inside a bowl or colander and let sit for 10 – 15 minutes, then use the towel to squeeze all the moisture out. It’s really important to get as much of the water out as possible, so use those muscles (I used Chris’s). It should look like this:
Grate the onion and garlic, and add to the zucchini along with the egg and the parmesan cheese. Slowly add the breadcrumbs until the mixture starts to stick together (I didn’t measure but I’d say it was about 1/3 cup). Form into 6 – 8 cakes and let chill for 10 minutes or so.
Add the olive oil to a large pan and cook the cakes until brown on both sides. I like them with ketchup or tomato sauce.
We tried these this weekend, and they were delicious. Thanks for the recipe!