Last week I purchased a Costco-sized bag of baby zucchinis with one idea in mind--to make cakes! I absolutely love zucchini cakes; I could eat them everyday. In a boat, with a goat, in the rain. In the dark, on a train. That's how much I adore them.
Zucchini cakes are easy to make, semi-healthy (if you go lightly on the oil), and delicious. You can eat them as a side or entirely on their own. Plus I found a way to make them gluten-free!
Today I'd like to share with you my recipe:
2 cups shredded zucchini
2 beaten eggs
1/2 cup pulverized oats
1/4 cup bread crumbs
1/2 cup finely chopped onion
1/2 cup shredded cheddar cheese
1/2 tsp hot sauce
Sprinkle of paprika
Salt & pepper to taste
2 tbsp olive oil
Mix all ingredients together in a bowl. In a skillet, heat olive oil on medium high. Cook for about 3 minutes per side, until golden brown. Serve with tzatziki sauce.
Roger made the tzatziki sauce in less than a minute. I kid you not. I offered to look up a recipe on my computer and by the time I had opened up the screen, he already had whipped something together. Apparently all you need is some greek yogurt (all we had was sour cream), lemon juice, garlic, grated cucumber, and salt and pepper. It was heavenly with the zucchini cakes!
I urge you to give this recipe a try. Tonight we had them with fish, but they would also make a great "Meatless Monday" meal. Enjoy! 🙂