Zucchini Cakes

Ha!  Tricked you!  You totally thought I was making something desserty, right?  This vegggie-based side is actually healthy!  These zucchini cakes borrow their seasoning and shape from crab cakes, but are given a healthy boost by the addition of a vegetable and by the subtraction of pan frying.  Serve them with a side of warm marinara or reduced calorie ranch dressing. 

I rate this recipe 5 Spoons because it's relatively low in calories and fat, and because it's a great alternative to my typical sauteed or broiled methods of cooking zucchini.  And they're pretty easy to whip up on a weeknight while you have your main dish baking in the oven or on the grill.

Enjoy!

Zucchini Cakes

makes 7-9 patties

2 medium zucchini

1/2 tsp. salt

1 c. panko crumbs

1 tsp. Old Bay seasoning

1/4 tsp. pepper

1 shallot, minced

1 Tbsp. butter, melted  (I opt for lower calorie spread)

1 egg, beaten

Preheat oven to 400 degrees and lightly grease a cookie sheet.  Shred zucchini with a cheese grater and place it into a colander.  Sprinkle salt over the zucchini and allow to sit for a few minutes to draw out the water.  Meanwhile, in a medium bowl, mix the panko, Old Bay seasoning, and pepper.  Squeeze water from the zucchini and add it to the bowl.  Stir in the egg, shallot, and melted butter until combined.  Scoop out with a 1/4 cup measure and shape into patties with your hands.  Arrange on the baking sheet and bake for 12 minutes each side.  Serve with warm marinara sauce.

The ingredient lineup:

Grate the zucchini into a colander.

Squeeze out the excess water.

Scoop out by 1/4 cupfulls.

And press firmly into patties.

Place on a greased cookie sheet.

Flip the patties halfway through baking.

Yummmmmmm!