Savory Baked Zucchini Cakes

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READY IN: 25mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs zucchini, grated (about two medium zukes)
  • 2
    small onions, grated
  • 4
    ounces parmesan cheese, grated (or use romano)
  • 12
    cup walnuts, finely chopped
  • 1
    tablespoon mixed Italian herbs
  • 1
    teaspoon dried parsley
  • salt and pepper
  • 34
    cup breadcrumbs
  • 2
    tablespoons oil (for frying or baking, olive oil is good)
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DIRECTIONS

  • Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
  • Grate the onions. Let the onion juice drain away.
  • Process the garlic and walnuts until very finely chopped.
  • Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
  • IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
  • Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
  • To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
  • To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.
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