Want to find out how to make these delicious and easy Zucchini Cakes? Just click through the next few pages...and you'll have them ready to eat in no time! Good luck!
Since zucchini is in season, I wanted to try a new recipe that not only tastes good - but also packs some extra nutritional value! The beauty of this recipe is that it calls for very basic ingredients and it only takes a few minutes to put together! Plus, the kids will never know that it's full of veggies!
Grate the zucchini and then place in a dish towel to squeeze out the excess water. If you skip this part, the middle of the zucchini tots will be soggy. Set aside to allow for the water to absorb into the towel.
In a medium mixing bowl, whisk the egg gently.
Add the parmesan cheese and bread crumbs.
Finely dice a sweet or yellow onion.
Add the drained zucchini and blend all ingredients together. The egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Spray a muffin tin with non-stick spray. Fill the muffin cups half-way to the top.
Bake in a 400 degree (pre-heated) oven for 20 - 25 minutes, or until the top is browned and set.
These can be served as an appetizer or a side dish
1 cup of grated zucchini.
1/4 cup parmesan cheese.
1/4 cup of italian bread crumbs.
salt and pepper.