Italian Zucchini Cakes
I eat zucchini year round but when it’s at a peak in summer, I try every recipe involving zucchinis that I can! This is definitely a favorite that I’ve put together and I hope you enjoy it as well!
2 medium sized zucchinis (grated)
2 garlic cloves (minced)
1 cup Italian seasoned bread crumbs
½ cup shredded mozzarella or Italian cheese blend
½ Tbs dried basil
1 Tbs olive oil
Using a cheese grater over a large bowl, grate both zucchinis.
Scoop grated zucchini onto two or three layers of paper towels, hold over the sink, and squeeze out all of the excess liquid.
Transfer zucchini back into the bowl and add eggs, garlic, bread crumbs, cheese, and basil. Stir with a spoon until all the ingredients are mixed well.
Heat olive oil in a large pan on a low-medium heat setting.
Using your hands, form zucchini mixture into patties. I was able to make 9 small patties but quantity may vary depending on what size you make them.
Cook patties for 4-5 minutes or until light brown on one side, flip them over and finish cooking for another 4-5 minutes. I cook mine just a little bit longer so they’re a bit crispier on the outside.
Serve hot with a side of ranch dressing or marinara. Click here for my red sauce recipe!
These make a great appetizer and store well. I had some leftovers that I heated up after a few days and they were just as good as they were fresh! Enjoy!