Cheesy Zucchini Cakes
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Cook time: 
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Serves: 5 cakes
 
Ingredients
  • 1 large zucchini, grated
  • A small spritz of fresh lemon
  • ½ cup plain Panko
  • ¼-1/2 cup shredded (or grated) Parmesan cheese
  • ¼ cup chopped scallions
  • Kosher salt and pepper to taste
  • 1 egg, beaten
  • Grapeseed or olive oil for cooking
Instructions
  1. After grating your zucchini, be sure you squeeze out as much liquid as you can. Then blot with paper towels. You want to get as much liquid out from the zucchini as you can.
  2. In a medium bowl combine zucchini, Panko, Parmesan cheese, scallions, salt and pepper.
  3. Toss until combined.
  4. Add in the beaten egg and gently toss until combined.
  5. Shape into cakes )like a crab cake). Apply pressure as you shape them.
  6. Allow them to set for at least 30 minutes in the refrigerator before cooking.
  7. Coat your frying pan with oil, heat over medium high heat and cook your cakes 2-3 minutes per side or until golden brown on each side.
  8. Serve.
Notes
Options: You can make these the size of crab cakes for a fantastic side dish, or you can make them smaller for a fun party appetizer. I have made these with dill as the prominent flavor, I have topped them with a bit of Greek yogurt, I have squeezed a bit of lemon in them and I have spiced them up a bit with red pepper – customize them as you like.

I have added mozzarella cheese and once I made them with halloumi.
Recipe by Souffle Bombay at https://soufflebombay.com/zucchini-cakes/