Zucchini Cakes

Posted on Sep 25, 2013 in | Comments Off on Zucchini Cakes

Zucchini Cakes

Zucchini Cakes

Allergy Egg, Milk, Wheat
Layered healthy crispy crunchy zucchini cakes use cheese crackers for added flavor and a firmer cake.

Ingredients

  • 4 Zucchini Grated (about 4 cups)
  • 1/2 Medium Onion Shredded
  • 1 teaspoon Salt
  • 1 Egg
  • 1 tablespoon Garlic Minced
  • 1 tablespoon Dried Italian Seasoning
  • 1/2 teaspoon Baking Powder
  • 1 cup Cheese Crackers Crumbled and Crushed (Cheez-It or Any other Cheese Flavored Cracker)
  • 8oz Fresh Mozzarella Sliced (into 8 slices)
  • 1 Large Tomato Sliced (into 8 slices)
  • 16 Fresh Basil Leaves

Directions

Step 1
Shred the zucchini on a grater, stopping when you get to the seeds and shredding the other side. Shred the onion. Spin the zucchini and onion in a salad spinner, sprinkle with salt and let stand for 30 minutes. The salt will draw out the excess water.
Step 2
Spin the mixture to dry, remove and squeeze out all the water with a kitchen towel.
Step 3
Whisk together the egg, garlic, Italian seasoning & baking powder. Stir in the zucchini, onions and cheese cracker crumbs. Form into 8 patties and lay on a baking sheet to press down.
Step 4
Heat a tablespoon of oil in a skillet. Saute each cake about 4 minutes on each side until golden brown in single layer. Add a slice of fresh mozzarella to the zucchini cakes the last 2 minutes the pan to melt. Transfer them to a paper towel lined plate.
Step 5
Assemble the layered cakes by layering a tomato slice & basil leaves in between 2 cakes. Serve immediately.
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