Recipe: Zucchini Cakes

Total Time: 30 minutes

Yield: 6 serving(s)

Ingredients

• 2 zucchinis peeled & grated
• 2 eggs
• 3/4 cup bread crumbs
• 1- green onion/scallion chopped fine
• 1/2 yellow onion chopped fine (white is fine too)
• 1/2 teaspoon garlic
• 2 tablespoon fresh parmesan cheese
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• (Sauce Ingredients)
• 1 small container plain Greek yogurt
• 1 tbsp fresh parsley minced (could use dry but I prefer fresh)
• Pinch chili powder
• Pinch cayenne powder
• Pinch of garlic salt
• Siracha chili sauce (optional & spicy!)

Directions

1. Use a cheese grater and shred the zucchinis on the larger holes. Then use a kitchen towel or paper towel and gently squeeze them to removed excess water then place in a large mixing bowl.
2. Add in all the other ingredients aside from the olive oil and gently fold together. The mixture should be moist but stick together like when making a crab cake.
3. Heat a frying pan on med-high heat and warm the 2 tbsp olive oil in the pan. Use a tablespoon and place 4 scoops into the pan and flatten gently into a pancake shape.
4. Allow to brown 3 minute per side.
5. Combine the sauce ingredients and top each cake with 1 tsp of sauce and a sprig of parsley or serve on the side. Siracha chili sauce is a great add on if you like spice.

Nutrition Information Per Serving

From the kitchen of: Chris Freytag