Zucchini Cakes

Name: Zucchini Cakes
Ingredients: 2 whole Zucchini, Grated; 1-1/4 cup Panko Bread Crumbs; 1/4 cups All-purpose Flour; 1 whole Egg; 1 Tablespoon Adobo Seasoning; 1 teaspoon Black Pepper; 1/3 cups Parmesan Cheese, Grated

7 ingredients

3 steps

Ingredients

2 whole Zucchini, Grated
1-1/4 cup Panko Bread Crumbs
1/4 cups All-purpose Flour
1 whole Egg
1 Tablespoon Adobo Seasoning
1 teaspoon Black Pepper
1/3 cups Parmesan Cheese, Grated

Directions

1

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into patties, and drop onto the sizzling pan. (I used a #20 disher to help make them all the same size, roughly about 2-3 tablespoons each.)
2

Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.
3

Slightly adapted from Shape Magazine's recipe.