Zucchini Cakes

in an effort to use some of my csa zucchini and squash, i decided to make zucchini cakes. boy were these good! even E requested i make these again. often.

a food processor makes this recipe a snap to make but you can also use a box grater and a little elbow grease to shred the zucchini and squash. you can go ahead and throw the onions in the food processor too or just mince them by hand.

they turned out crispy on the outside and warm and pillowy on the inside. they didn't reheat quite as well but they fared better in the toaster oven (or regular oven if you are brave enough to turn it on in this heat) than the microwave.

i served mine along size of simply seared salmon with a squeeze of lemon over it. the simple dish allowed the zucchini cakes to shine. a crisp glass of white wine would make for a perfect, easy, summer dinner. 

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Zucchini Cakes
inspired by Paula Deen
(makes 10-12 small cakes)

1 medium zucchini
1 medium squash
1 small vadalia onion (or regular onion)
2 cloves garlic, minced
1/4 cup grated parmesan
1/8 cup whole wheat bread crumbs
1 small egg
1 tsp mrs. dash garlic and herbs
1/4 cup extra virgin olive oil

shred zucchini, squash, and onion in food processor wit the grater blade. squeeze excess moisture out of zucchini and squash with paper towels or a dish towel. mix remaining ingredients together in a medium bowl.

heat 1/8 cup olive oil in medium skillet over medium heat. form zucchini mixture into 2"-3" balls. drop 4 balls into hot oil and press lightly with the back of a spatula to flatten. cook 2-3 minutes per side until golden brown. remove from pan and place on paper towels to allow excess oil to drain off. continue with remaining zucchini mixture adding more oil as needed to keep the bottom of the skillet covered. keep warm in the oven or serve immediately.