Zucchini Cakes

Recipe adapted from: The Pioneer Woman

1 whole Large Zucchini
1 Tablespoon Minced Garlic
1/4 cup (to 1/2 Cup) Breadcrumbs
1/2 cup 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Salt To Taste
Pepper, To Taste
Olive Oil

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.



Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.



Heat olive oil (enough oil to cover the bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).



Serve with the dipping sauce of your choice and enjoy!

http://thepioneerwoman.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/