Zucchini Cakes


Ohhhhhhhh, I can not begin to tell you how tasty these Zucchini Cakes were! My husband and I devoured the entire batch in less than 10 minutes! These cakes can be paired with your favorite dipping sauce or just plain old ketchup! Check the recipe out below and let me know what you think!!!!


~ 1/2 Red Onion

~ 1 Green Pepper

~ 1 Red Pepper

~ 3 Zucchinis

~  1 Cup of Panko Bread Crumbs

~ 2 Eggs

~ Olive Oil or Vegetable Oil

~ Garlic

~ Salt and Pepper to taste

Prep Time: 20 Minutes

ZC 1

~ Step 1: Shred your vegetables and combine them with your wet and dry ingredients in one bowl. You can use a grater if you have one or simply use a kitchen knife to thinly slice the vegetables. Once your vegetables are sliced, use your hands to mix all the ingredients together. Take a medium-sized portion of the mixture and form a patty.

ZC 2

Cook Time: 10 Minutes

~ Step 2: Heat a generous portion of oil in a large-sized frying pan. I am not a fan overly greasy food, so I use just enough oil to coat the bottom of the pan. Place your Zucchini Cakes carefully in the the oil. Allow each side to cook and brown for at least 5 minutes. However, depending on the size and thickness of your cakes, you may need to add a few additional minutes for cooking in order for your cakes to cook all the way through.

ZC 3

~ Step 3: Remove the Zucchini Cakes from the pan and place on a paper towel. This will effectively remove any excess oil from your cakes. Add a little salt and pepper to taste.

These cakes are perfect as an appetizer, afternoon snack or paired alongside your entree for the evening!



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