Lemon Pepper Zucchini Cakes

The other day I went to the Farmer’s Market and got a GIGANTIC bag of Zucchini and Squash. It must have weighed like 10lbs if not more. Check it out:

PhotoInformation

I knew immediately that I was going to chop and freeze most of it but with a bag that big it got old real quick I started thinking of other things I could do when I came across this recipe from Life’s Ambrosia. It sounded delicious but I knew I had to switch things up a bit! So here’s my version of Zucchini Cakes.

First off I just want to put a tiny disclosure and say that my Zucchini was VERY large yours will most likely not be this large. I scaled down the amounts that I specifically used for this exact reason. To give you an idea of what I mean this was the Zucchini I used!

 Okay so this picture isn’t very impressive on how huge it is. Perhaps I should have put it on a scale. Hindsight is always 20/20. Anyway….

First step? Grate the zucchini. I used my food processor to grate the Zucchini. Then you want to combine the grated Zucchini, 1/2 cup grated Parmesan cheese, 1 cup Italian Bread Crumbs, 1 tbs Lemon Pepper Seasoning, 1 clove of garlic, 1 egg,  and salt to taste.

On medium to high heat begin heating 1-2 tablespoons of extra virgin olive oil. Once it’s hot make balls from the Zucchini Mixture. Put the ball in the pan and press down flat.

Cook for 7-10 minutes on each side. I preferred mine crispy in case you can’t tell 😉

Pat down to remove an excess oil and then, devour.

These were SO yummy, I had to stop myself from eating them all, luckily I managed not to an I froze most of them for later (freezing directions below). My favorite way to reheat them is on the grill!

Lemon Pepper Zucchini Cakes

Prep Time: 10 minutes

Cook Time: PT14-20M

Total Time: PT25-30M

Ingredients

1 large Zucchini grated, excess water removed
1/2 cup grated Parmesan cheese
1 cup Italian Bread Crumbs
1 tbs Lemon Pepper Seasoning
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil

Directions

  1. 1. Using your food processor or a grater grate the Zucchini and remove the excess water.
  2. 2. Combine the grated Zucchini, 1/2 cup grated Parmesan cheese, 1 cup Italian Bread Crumbs, 1 tbs Lemon Pepper Seasoning, 1 clove of garlic, 1 egg, salt and pepper to taste.
  3. 3. Turn your stove on med-high heat using 1-2 tablespoons of extra virgin olive oil to to coat the bottom of the pan.
  4. 4. Using your hands create small balls with the mixture. Place it on the hot pan and press down using a spatula to create a circle.
  5. 5. Cook on each side for 7-10 minutes or until browned. Repeat until you have no remaining mixture.
  6. 6. Enjoy!
  7. Freezing Instructions: Follow Directions 1-5. Let cool. Once cool place in a Freezer bag. Reheat in the microwave for approximately 1 min. Other options including cooking it on the stove until warmed through, popping it into the toaster oven until warmed through (about 5 minutes at 350) or my favorite so far GRILLING IT!
http://littlebgcg.com/2012/07/lemon-pepper-zucchini-cakes.html

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Comments

  1. Laura Jacobson says

    Oh I love Zucchini! I have never seen anything like this recipe for these! I am going to have to try this one! Such a neat idea!

  2. Jessica Parks Wiese says

    We always have a ton of zucchinis in the summer, so I am always looking for new recipes. This sounds delicious!

  3. Beth Rees says

    This will definitely be a recipe I use this summer. We grow our own and always have so much and I never know what to do with all of them. These look yummy

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