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ZUCCHINI CAKES




Source of Recipe


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List of Ingredients







1 cup chopped sweet yellow onion

1 tablespoon olive oil

Four 5-inch-long, slender, young zucchini

1 egg, beaten

1 cup fresh breadcrumbs

2 garlic cloves, minced

1/2 cup grated caciocavallo or Parmesan cheese

1/2 cup grated Monterey Jack cheese

1 tablespoon flour

1/4 cup mild olive oil

Saute the onion in the olive oil until golden, even tinged with brown. While the onion is cooking, grate the zucchini (you'll have about 1 quart) and place in the middle of a clean tea towel. Gather up the ends and twist, holding the towel over the sink. Squeeze out excess water. Transfer the grated zucchini to a mixing bowl and add the egg; stir to combine. Add breadcrumbs, garlic and onion, then the cheeses and flour. Mix all of the ingredients together.

Heat 3 tablespoons of the oil in a nonstick skillet. Form 2-inch cakes with your hands, pressing each into a ball to make everything stick together. Working in batches, pace zucchini balls in skillet. Flatten into 2-inch cakes with a spatula. Fry until golden on both sides. Add more oil as needed. Drain cakes on paper towels.

Yields 16 cakes

PER CAKE: 85 calories, 3 g protein, 3 g carbohydrate, 7 g fat (2 g saturated), 19 mg cholesterol, 100 mg sodium, 0 fiber


Recipe