Monday, September 21, 2009

Before the Season Ends

I called my mom the other day to make sure the Zucchini season hadn’t ended yet…thankfully it was not quite over. I got a large zucchini from the farmer’s market so I could make zucchini cakes before the season is over.

Zucchini Cakes

Adapted  from Life's Ambrosia

1 Large zucchini grated
1/2 Cup freshly grated Parmesan cheese
1 Cup bread crumbs
A pinch of ground nutmeg
1 Teaspoon paprika
3 Cloves garlic, minced
1 Egg
Salt and pepper to taste
1-2 Tablespoons olive oil

After grating the zucchini, remove the excess water by placing it in a colander and pressing on the zucchini with paper towels.
Mix all of the ingredients, except olive oil.
Heat olive oil in a pan over medium heat. Once heated, add patties by scooping a spoonful and flattening it into a circle on the pan. Cook until golden brown. About 3-4 minutes per side.

My first set were too soggy so I added some more bread crumbs. I paired it with an easy salad with green apple, avocado, parmesan cheese and lettuce and a dressing of olive oil, lemon juice, garlic, salt and pepper. It tasted light and refreshing but was still satisfying and fulfilling. Enjoy!


  1. I really want to try this recipe soon. I actually have some zucchini and parmesan in the fridge, so I think I will! :)