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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Zucchini Cakes Recipe

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This recipe for Zucchini Cakes is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. grated zucchini
1/2 tsp. salt
1 c. fresh bread crumbs
1 egg
2 green onions, sliced
1/2 c. diced red bell pepper
1 1/2 tsp. Old Bay seasoning
1 tsp. Dijon mustard
1 tbsp. mayo or yogurt
1/8 tsp. red pepper flakes
2 tbsp. oil (for frying)
1 tsp. butter
sauce (see below)
Directions:
Directions:
Sauce: Mix some chopped fresh herbs, such as chives, dill and lemon juice into mayonnaise.

Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.

Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.

Note: To make Mini Zucchini Cakes, form mixture into small patties and place on baking sheet. Brush with oil and butter and bake at 450º until lightly browned.

 

 

 

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