Today is Monday and I’m in a hurry to get out the door (Mondays are always a rush day for me, what about you? And the strange thing is, I worked yesterday, so this is more like a Tuesday!). I couldn’t leave without posting this wonderful recipe, which I actually made last year at this time and is on my list of “first things to make with our homegrown garden zucchini”. I can still remember the first hot and cheesey bite, bursting with flavors in my mouth. Yes, I’m saying this recipe was a huge success and a must-make this season. Sure, it’s hot, but serve it with a cold salad and a cold beer, you’ll be fine.
I typically only post food that I really enjoy, but sometimes I post things that I didn’t necessarily enjoy, but that I know others might. This recipe is not one of those. This is one that I enjoyed so much that I almost ate the entire batch in one day (yes, dietitians have “binge”-like episodes every once in a while too!).
2. Wrap zucchini in clean kitchen towel. Squeeze out as much liquid as possible. Transfer zucchini to a bowl. Mix in flour, Parmesan and onion. Whisk egg and egg white together. Add to zucchini mixture along with pepper.
3. Brush a nonstick skillet with olive oil. Heat over medium-high heat. Working in batches, drop zucchini mixture into skillet by tablespoonfuls. Use a spatula to flatten cakes to 2-inch rounds. Cook until golden about 2 minutes a side.
4. Transfer zucchini cakes to platter. Top with dollop of Greek yogurt. Sprinkle with chives and serve.
|Estimated Nutrition Facts for 1-serving (3 cakes)
You can use these as appetizers, or a side dish (the Columbus Dispatch, where I found the recipe, recommended dressing them up with some slices of smoked salmon, if you desire. Yum!). You could also have a couple more and make it a meal, why not?! Imagine; add some fruit on the side and a cup of milk or dairy alternative, and voila, a nice balanced plate. I can’t wait to make these again!