Zucchini Cakes
Zucchini Cakes
Ingredients
- 1 jar (24 oz.) Tomato Pasta Sauce or Marinara or Homeade Sauce if you are inclined...
- 1 1/2 pound(s) Zucchini, or about 3 or 4 small zucchinis
- 1/2 cup(s) Chopped green onion
- 1/2 cup Panko or bread crumbs
- 1/4 cup (Unbleached) Flour
- 1/4 teaspoon black pepper,
- 1 clove minced garlic
- 2 Eggs, lightly beaten
- Olive oil
- Cooked Pasta
Directions
1. Shred zucchini using the large holes of a box shredder or food processor, (about 4 cups). Place on paper towels and pat dry. In a large bowl, mix together zucchini, green onion, garlic, Panko, flour, eggs and black pepper.2. Heat 2 tbsp of olive oil in a large skillet over medium heat, Drop 1/4 cup of zucchini mixture for each cake. Cook for 3 to 4 minutes, turning halfway through, or until lightly browned. Repeat with remaining zucchini mixture, adding more oil as needed. Serve with warm Pasta Sauce and Pasta.
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