Zucchini is a big hit in our kitchen. Zucchini bread, stuffed zucchini, zucchini gratin … you name it, we’ll devour it! Tonight I wanted to try a new zucchini side dish to go alongside a rotisserie chicken I picked up after work. I found a simple, fast, and healthy recipe online for zucchini cakes. They were a great accompaniment to the chicken.
I grated a large zucchini finely with my box grater. I squeezed the water out of the zucchini like the recipe suggested, which helped the mixture bind together nicely without being too watery.
Recipe: (4 patties) Recipe adapted from a blog called Life’s Ambrosia. http://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html
1 large zucchini (grate as finely as possible with box grater, wrap zucchini in a couple paper towels and squeeze out excess water)
1/3 cup crumbled queso fresco cheese (or parmesan cheese)
3/4 cup panko bread crumbs
1/4 teaspoon chili powder
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil (for pan)
Pre-heat a pan over medium heat. In a bowl mix all ingredients together, excluding olive oil. Add olive oil to pan. Using a large ice cream scoop, scoop 4 patties into the heated pan. Cook until golden on each side, 3-4 minutes per side. Serve with sour cream. Enjoy 🙂