Zucchini Cakes

Okay, so here's the deal. I absolutely love zucchini but my kids absolutely hate it. This is a huge problem. They like zucchini bread and will choke down zucchini in stir fries with more than enough complaints. When I found this recipe, I almost didn't try it because I don't enjoy watching my kids suffer while eating dinner. However, at the time I had bowl full of ripe zucchini from the garden that needed immediate consumption. I decided to go for it. It was a hit for my husband and myself and the kids didn't complain. In fact, I think they kind of liked it.

If you're in the same situation with picky eaters or if you just want to try something different, give this recipe a try.

What you'll need

1 large (or 2 medium) zucchini, grated
1 egg
1 cup panko bread crumbs
Salt/pepper to taste
1/2 cup Parmesan cheese, grated (I used kraft cheese this time, but in the future will use freshly grated Parmesan Reggiano...yum)
Chopped oregano and thyme
1 clove of garlic

Make it

Place zucchini in a food processor and grate into small pieces.

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
In a large bowl, combine all the ingredients. Mix thoroughly.

Heat a large pan on medium. Heat a teaspoon of coconut oil or butter. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties. Don't make the patties too thick or they will not cook on the inside. Drop patties onto the hot pan.

Cook each side for about a minute and a half, or until the outside is golden brown.

Finish the cakes off in the oven by placing them on a baking pan and broil for 1-2 minutes.

You can eat them just like this or top them with your choice of sauce. I love sour cream, so we used a small dollop on each patty...yum!