If you follow me on Facebook, you know I did a major tease last week showing you a picture of my turkey with my zucchini cakes hanging out in the background. But the truth is, they shouldn’t be ashamed to step into the limelight once in awhile because they are fantastic. As in, all 4 of us gobble them down fantastic.
Seriously, they are a big reason why I planted two zucchini plants this year, and why I have absolutely no regret over it.
I first saw these last summer on the Life’s Ambrosia Blog and we pretty much make them the same way with just some of the spices left out. She suggests serving them with ranch dressing, but we prefer a marina sauce that I make with fresh tomatoes from the garden.
1 large zucchini, grated (squeeze all the moisture out of it after you grate it- you can do this by just squeezing small handfuls with your hands or by placing it in a dishtowel and wringing the water out)
1/2 cup grated parmesan cheese
1 cup panko bread crumbs
1 tbsp. minced garlic
Mix everything together to form small patties. Heat oil in a large skillet and fry until golden, about 4 minutes per side. Serve with the sauce of your choice and enjoy!
Last week, I also made Zucchini Bites for the first time and I actually think my kids liked these more than the zucchini cakes. These are the perfect little bite-size and would be great for an appetizer at a party. We will definitely be making these again too! I found the recipe at The Naptime Chef and pretty much followed it exactly so pop over there to give her some love and copy down the recipe!
So throw some more good zucchini recipes at me because I still have tons growing! Leave a link in the comments with your zucchini recipe that you tried and I’ll try to make it this week and feature you!
Look at the harvest I picked from my garden this morning!