Saturday, January 3, 2015

Zucchini Cakes

Zucchini Cakes


Makes 12-15 
4 zucchini or yellow squash, small, shredded on cheese grater
2 eggs
1 teaspoon kosher salt
½ teaspoon cracked black pepper or chili flakes
Zest from 1 lemon

Olive oil(use when cooking)

Preheat oven to 400 degrees
Combine all ingredients.  Using a small ice cream scoop, scoop them on to a non-stick skillet/ pan with a tablespoon or 2 of olive oil.  Allow one side to get golden brown and then using a spatula, carefully flip over and allow the other side to get brown.  Place onto a baking dish.  When all the cakes are made, or when you are ready to serve them place in a 400 degree oven for 10 minutes or until very hot.  Serve with sour cream, or a garlic mayonnaise or plain.  


1 comment:

  1. Oh, Kelly, I was going to accuse you of stealing my secret recipe for when I have way too many zucchinies. But your's looks better. They are great for breakfast instead of potatoes!

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