Summer Bounty Zucchini Cakes
I was inspired by a recent magazine article showing yellow squash cakes. I had zucchini, and decided to make up my own version to use the never-ending bounty of zucchini all around me. So darned simple, and I love that you can also make extra to freeze and use later. Healthy, easy, and a perfect side dish–these zucchini cakes will become a favorite on your summer table, too!
Servings Prep Time
2people 10 minutes
Cook Time
20minutes
Servings Prep Time
2people 10 minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Clean the zucchini by rinsing in cool water and drying the skins well.
  2. Shred the zucchini on a box grater. Using your hands, squeeze out as much excess water as possible from the zucchini. There’s a lot of water in those things!
  3. Add the beaten egg, scallions, salt & pepper. Mix until all of the ingredients are incorporated.
  4. Add the breadcrumbs and mix thoroughly. If the mixture is still too wet, slowly add more breadcrumbs until the zucchini batter is stiff and able to be scooped without dripping.
  5. Preheat a skillet over medium high heat. Add olive oil and heat until the oil shimmers. Using a 1/4 cup scoop, add zucchini batter to the skillet. Cook on first side approximately 7 minutes, or until browned and firmed up enough to flip.
  6. Cook on second side about 7-10 minutes, pressing down periodically on each zucchini cake to allow it to release excess moisture and crisp up on the second side as well.
  7. Remove zucchini cakes from skillet and allow them to rest on paper towels to absorb any leftover moisture or oil.
  8. Serve with a dollop of sour cream or creme fraiche for a super summer side dish!
Recipe Notes

Ah, the variations you could add to this simple and flavorful recipe are the things that dreams are made of.  No, really.  My husband even suggested adding shredded crab to them after my recent Crab Cake Benedict recipe.  You could add mushrooms, carrots, or potatoes.  Garlic, jalapeno peppers, or chives.  Bell peppers, parsnips, or even celery.  Whatever additional veggie harvest you have handy could easily be worked into these little beauties.

How else would YOU get creative with the never-ending summer zucchini harvest?