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Zucchini Cakes

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ZUCCHINI, ZUCCHINI, ZUCCHINI! I LOVE ZUCCHINI!

I love the summer because it means fresh zucchini from my Grandma Arlene’s garden! I consider my grandma an expert farmer and this year she had GIANT zucchini! Whenever she gives me some of her organic and fresh zucchini, my mind starts to wander! Oh, the possibilities! There are SO many different dishes I have made with zucchini! My favorite zucchini dishes to make are zucchini lasagna, zucchini fries, zucchini boats, grilled zucchini, zucchini chips… the list goes on and on!

This week I decided to try out something new, Zucchini Cakes! I went with a similar cooking style for making potato pancakes. Let me tell you, these Zucchini Cakes might be one of my favorite zucchini dishes! From the crunchy outside to the warm gooey inside, these bites are so delicious!

These Zucchini Cakes are also easily made gluten free! All you need is gluten free bread crumbs instead of regular!

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To make these Zucchini Cakes you will need: 1 giant zucchini (or 4 regular sized), 1 egg, 1 cup of Parmesan, 1/2 cup of bread crumbs (I used GF bread crumbs), olive oil, salt, pepper and 2 tablespoons of garlic powder

Directions for Zucchini Cakes: 

1. Grate your zucchini!

I bought an amazing vegetable slicer/grater and it makes veggie prep SO much easier!

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2. In a large bowl, add your grated zucchini and egg. Stir.

3. Add breadcrumbs, Parmesan, salt and pepper (to taste) and garlic powder. Depending on the consistency, add another egg if it is not somewhat sticky.

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4. Heat up your pan at medium heat and add 2 tablespoons of olive oil.

5. Add your zucchini cakes when the pan is nice and hot. I used about 2 tablespoons worth for each cake.

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6. Let the cakes cook on each side until they are brown and crispy! (About 3-4 minutes on each side)

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7. Once they are fully cooked, take off of pan and place on a plate to cool. I put a paper towel between the plate and the cakes to soak up the oil.

8. Once they are cooled, ENJOY!! 🙂

Zucchini Cakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Zucchini Cakes

Ingredients

  • 1 giant zucchini (or 4 regular sized)
  • 1 egg
  • 1 cup of Parmesan
  • 1/2 cup of bread crumbs (I used GF bread crumbs)
  • Olive oil
  • 1 Tsp salt
  • 1 Tsp pepper
  • 2 tablespoons of garlic powder

Instructions

  1. Grate your zucchini (I bought an amazing vegetable slicer/grater and it makes veggie prep SO much easier)
  2. In a large bowl, add your grated zucchini and egg. Stir.
  3. Add breadcrumbs, Parmesan, salt and pepper (to taste) and garlic powder. Depending on the consistency, add another egg if it is not somewhat sticky.
  4. Heat up your pan at medium heat and add 2 tablespoons of olive oil.
  5. Add your zucchini cakes when the pan is nice and hot. I used about 2 tablespoons worth for each cake.
  6. Let the cakes cook on each side until they are brown and crispy! (About 3-4 minutes on each side)
  7. Once they are fully cooked, take off of pan and place on a plate to cool. I put a paper towel between the plate and the cakes to soak up the oil.
  8. Once they are cooled, ENJOY!! 🙂
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