Little zucchini cakes taste like fried patties or tater tots. These are a bit healthier as they use zucchini and are baked rather than fried. Adding some oil to the pan creates that fried-fooled ya-taste! You will need a box grater to prepare your zucchini. From there it is just a matter of mixing in a few more ingredients and forming your patties. Bake them in a nice, hot oven until golden. The best part was adding sea salt to the patties immediately after pulling them from the oven. These would be wonderful dipped in avocado cream. Just mash an avocado and add some sour cream, salt and pepper! Mmmmmmmm!
Zucchini Cakes
Ingredients:
- 1 packed cup grated zucchini
- 1 large egg
- 1/4 medium onion, minced
- 1/4 cup grated cheddar cheese
- 1/4 cup seasoned breadcrumbs (I used Aleia’s gluten free)
- 1/4 tsp kosher salt and black pepper to taste
- 1 Tablespoon olive oil
- sea salt for sprinkling
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment and spread oil the on the parchment.
Grate the zucchini until you have 1 packed cup. Wring all of the excess water out of the zucchini by squeezing it in paper towels. In a bowl, mix the zucchini with the egg, onion, cheese, bread crumbs, salt and pepper. Shape into patties and place on parchment. Bake 8 minutes each side or until golden. Sprinkle with sea salt.
Adapted from Skinny Taste
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