Zucchini isn't something that I typically cook with, although other types of squash usually run aplenty in my kitchen. This one, however, only occasionally makes it into the market bag. I'm not sure why, really. I've just never really been that interested in it...Until I started making this recipe for zucchini cakes!
I have to say that my family does love fried, breadcrumbed fritters or patties of many varieties. Whether it be broccoli fritters, salmon patties, or crab cakes, we'll dive right in and clean our plates in no time. That being said, these zucchini cakes were a very welcome addition to our cooking rotation. Plus, I can feed them to the little guy since they have just the right amount of spice in them to be a baby-friendly meal that includes some good veggies.
Try these for a weekend meal or if you're craving something fried but want some good vegetables with healthy fats. They won't let you down!
Adapted from Life's Ambrosia.
2 medium zucchinis, grated and squeezed to remove the water
3/4 cup Parmesan cheese, grated
1 1/4 cup Panko bread crumbs
1/8 tsp nutmeg
1/4 tsp paprika
1 clove garlic, minced
pinch of salt
pinch of pepper
3 Tbsp olive oil
Combine all ingredients in a medium sized bowl. Heat the olive oil in a skillet on the stove over medium heat. Scoop a couple tablespoons of the zucchini mixture out and form into a patty. Place into the skillet and continue making patties in batches for the skillet. Cook for about 3-4 minutes on each side until golden brown.
Remove from the skillet and place on a paper towel lined plate to rest for about 5 minutes. Enjoy!