Zucchini Cakes

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. 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 patties, and drop onto the sizzling pan. (I used a #20 disher to help make them all the same size, roughly about 2-3 tablespoons each.)

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. Serve hot, alone or with ranch dressing.

Slightly adapted from Shape Magazine’s recipe.