Original post: August 15, 2013
I’m really enjoying the recipes for all the garden fresh veggies I’ve seen. I’ve tried my hand at many new recipes that include a good amount of fruits and vegetables. After seeing all the yummy recipes, I decided to try my hand at my own version of a seasonal favorite; Zucchini Cakes. I kept my recipe very simple and I think, pretty healthy too!
2 zucchini, unpeeled and grated
1/4 cup chopped onion
1/3 cup flour
1/4 cup grated Parmesan
dash of sea salt
dash of pepper
1. Preheat oven to 400.
2. Combine all the ingredients. Your “batter” will be a little goopy because zucchini has a lot of moisture.
3. Spray a baking sheet with cooking spray and spoon batter onto prepared sheet.
4. Bake for 20 minutes, flipping after 10.
I liked how fast these came together and how fast they cooked. While I love a good zucchini bread, they can take a long time to bake. These were so quick! I served them with grilled chicken thighs. They were received very well. In fact someone ate the leftovers for breakfast. That’s success to me! I think these would be wonderful with some garlic, basil and spinach too, as a Zucchini Pesto Cake. I’m really excited to see if some fall squash that I love can be turned into cakes, too!