Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 1 whole Large Zucchini
- 1 Tablespoon Minced Garlic
- ½ cups (to 3/4 Cup) Breadcrumbs
- ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
- 2 whole Eggs
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
- Olive Oil
Preparation Instructions
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
Serve with the dipping sauce of your choice and enjoy!
