Hi friends. While the summer is most definitely waning (has it waned already? yikes), there may still be some end of the harvest zucchini kicking around. I first made these zucchini cakes when the season was in full swing – oodles and oodles of them to be had at the farmer’s market. Its delicious and easy and just plain yum. I think they’d be great along with fresh corn on the cob and roasted potatoes, or served as I did, with a simple vegetable ratatouille with fresh juicy tomatoes, carrots, peas, bell pepper and broccoli.
Zucchini Cakes (recipe adapted from the Apron Archives)
2 medium-sized zucchini shredded
1 cup panko breadcrumbs
1-2 tbsp tahini
1 tsp dijon mustard
1 tsp dried parsley
1 tsp dried basil
1 tsp cayenne pepper
1 tsp garlic powder
juice of 1/2 lemon
Once the zucchini is shredded (careful with the grater!!), allow excess water to drain by placing it in a colander. AA recommended sprinkling with salt which really helped the water-removal process. Once the zucchini is sufficiently water-less (about 30 minutes), combine with breadcrumbs. Beat egg and combine with tahini, mustard and spices; mix with breadcrumb and zucchini.
Heat a skillet over medium heat with a bit of olive oil. Form uniformed patties with your zucchini mixture and place into pan, allowing them to brown and become a bit crispy before flipping.
This was a super simple and tasty recipe and a great use for summer’s zucchini bounty – thanks to Aimee from the Apron Archives for the inspiration.