Joyful Abode

I LOVE zucchini and I wish our little plant would make more than it is producing now! There are so many recipes I want to try, and of course I want to repeat the ones I already know I like… I know some people are overrun with them though, so hopefully this will give you a little inspiration for using your zucchini stash.

These zucchini cakes were amazing, and I’m SURE that if you wanted to, you could freeze them and then reheat them in a pan or toaster oven later on.

I read this recipe at The Pioneer Woman Cooks (which, by the way, is my food-blog idol), but didn’t print it out or anything, so my measurements may have been different, but the idea is simple.

Grate some zucchini(s), then put them in a towel and squeeze out the extra “juice” so it’s not soggy. Stir in some garlic, cheese, and breadcrumbs, then add an egg or two for moisture and emulsification. Make it into little patties and fry them up in a pan.

We ate ours with some spaghetti (whole wheat and regular, mixed) tossed with tomato pesto from a jar and some pine nuts. It was so delicious.

When they were gone, I wished there were more… alas, the zucchini plant hadn’t kicked out another ripe one yet, so we’ll just have to wait.

Related posts:

1. This Chicken Vegetable (Zucchini, Eggplant, Baby Corn) Stir-Fry was SO GOOD
2. Zucchini Eggplant stir fry with saffron rice
3. Crab Cakes for dinner!
4. Eggplant Patties - Veggie burger base, maybe?
5. Yummy Simple Meatballs