June 10, 2011

LSL {Foodie Friday} - Zucchini Cakes

So, I know I have been a little MIA this week, but I’m back and want to wish you all a Happy Foodie Friday!  I am excited for this recipe because 1.) it sounds delicious (I do have a soft spot for zucchini) and 2.) it’s easy to make. I mean I could even conquer this one. 

Thank you Kim for this recipe, I can’t wait to put the apron on and test it out this weekend. Bon appétit!

Do you have leftover bread crumbs and Old Bay Seasoning after making those to-die-for crab cakes? If so, put those ingredients to good use with this quick and delicious side dish.

Zucchini Cakes {adapted from All Recipes website}

Prep Time: 15 Min
Cook Time:
40 Min
Ready In:
55 Min
Serves: 7 cakes

2 cups shredded zucchini
1 cup Italian seasoned bread crumbs
1 egg
1 tablespoon mayonnaise
1 teaspoon prepared mustard (Omitted this because mustard can take over the other flavors)
1 tablespoon Old Bay Seasoning
Optional ingredients:
1 shredded red bell pepper (for color)...carrots would be good too
1 clove garlic
Sprinkle of Italian seasoning (if you are using plain bread crumbs)
1 more egg to help hold the ingredients together

1. Preheat oven to 350 degrees. Grease a baking sheet.

2. In a large bowl combine shredded zucchini (bring out that food processor!), bread crumbs, egg, mayonnaise, mustard, and Old Bay Seasoning. Mix well and form into patties. (It's ok, get your hands dirty.) 

3. Place on prepared baking sheet. Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown. (You could fry these patties, if you prefer.)

Do you have any recipes that you’ve cooked up with left over ingredients that you would like to share?  Any favorite zucchini recipes that you could share with L? 


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