I think it’s safe to say that the zucchinis have won. Dan and I are officially sick of the stuff — we’ve eaten zucchini in some form or another every single day this week. Roasted, mainly, but also sauteed, mixed in with scrambled eggs, and cut into strips for fries. These zucchini cakes were a last ditch effort to keep the fruits of last weekend’s labor from going to waste, but there’s still one gigantic squash left. Thankfully, my parents were happy to take that off our hands before it started festering in a dark corner of my fridge.
Tired as I am of zucchini, these cakes were still pretty tasty. Kind of like crab cakes, only filled with zucchini instead of crab meat. I seasoned them with Adobo spices for a little zest, and that helped temper the intense zucchini flavor. If I weren’t so zucchini’d out, I would actually really be a huge fan of these — they’re tender, flavorful, and relatively healthy. Definitely a great way to allow zucchini to be the star of the dish.
- 1 large zucchini, grated
- 1 large egg
- 1 cup panko bread crumbs
- Salt/pepper to taste
- 1 tbsp Adobo spices
- ½ cup Parmesan cheese, grated
- Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. (There will be a LOT of excess liquid, so I suggest you squeeze over the sink.)
- In a large bowl, combine all the ingredients. Mix thoroughly.
- Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
- Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes. (I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick.)
- Serve hot, alone or with ranch dressing.