Zucchini Cakes

Well, my zucchini pile is going down, but I couldn’t cook them all without making those infamous Zucchini Cakes, or Zucchini Pancakes if you prefer….well, it just wouldn’t be right!

Creamy on the inside and golden brown on the outside


1 pound zucchini–washed, trimmed, and coarsely grated

3 tsp minced parsley

1/2 cup grated Monterey Jack or Cheddar cheese

1/4 cup flour

dash of cayenne pepper

one medium onion

1/2 cup bread crumbs

Salt and freshly ground pepper to taste

1 egg, slightly beaten

4 Tbsp butter or vegetable oil, or olive oil

1/2 cup freshly grated Parmesan cheese


In a large bowl, stir together the zucchini, parsley, cheese, flour, salt and pepper. Mix in the eggs. Heat the oil (or butter) over medium-high heat and drop in spoonfuls of the zucchini mixture into the skillet. Cook until golden brown. Turn the cakes over and brown on the “flip side”. Drain on paper towel, move to serving dish and sprinkle with the Parmesan cheese.

Spoon into the oil and press very gently to spread

Cook til browned, then flip

Looking good–“five on the brown zucchini hand side”

Very flavorful

Zucchini Love


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