Zucchini Cakes

Remember my cheesy zucchini tots? The ones I posted this past May?

Well I rediscovered them again, and this time they’re all grown up.

From Shape.com, I found a recipe for 12 zucchini cakes. They’re like crab cakes, albeit vegetarian friendly.

Shape.com was promoting them for St. Patty’s Day, but I think they’d be great any time of year as a side dish to most entrees.

But if you’re single and want just one zucchini cake, that’s okay, too!

Here’s the bad news: I didn’t make a recipe for just one. They looked too good and the divisions I calculated yielded far more than expected.

Here’s the good news: It’s zucchini, folks! It’s so low in calories that you should allow yourself to have a couple. Trust me. Unless you hate zucchini, you won’t regret it.

1/2 cup zucchini, grated
1/2 large egg (mixed up)
2 T panko bread crumbs
Pepper to taste
1 T Cajun spices
1/4 c. Parmesan or cheddar cheese, grated

-Preheat oven to 350 degrees. Lightly grease a broil-safe pan. Set aside.

-Remove excess liquid from freshly grated zucchini by microwaving on high for about :45 seconds. Let cool.

-Meanwhile, in a small bowl, combine all the other ingredients. Mix thoroughly. Then mix in zucchini. Shape into patties (press firmly).

-Place on baking sheet. Cook each side for about 7 minutes, or until the outside is golden brown. Finish the cakes off with a nice crispy layer by broiling for 1-2 minutes.

-Serve hot.