what's for dinner tonight {zucchini cakes}.

we love zucchini in this house.  ever since nick&i first got married, zucchini has been on our dinner table at least once a week, i am certain.  our hope is to have a garden next summer so we won't have to buy it at the store or the farmers market!  at the beginning of the fall, some friends gave us some zucchini left over from their garden.  i shredded a bunch and made muffins, sliced it to saute for dinner, and then i saw this recipe and knew i had to try it.

i've seen zucchini cakes before... i have a love for ina garten and all things barefoot contessa, and i watched her cook them once on an episode.  so i finally decided to make em.

and they were delicious.  

zucchini cakes

* 2 c. grated zucchini (unpeeled and squeezed dry)

* 1/4 t. lemon juice

* 3 cloves garlic, minced

* 1/2 yellow onion, chopped

* 1/2 t. salt

* 1/4 t. pepper

* 1 egg

* 1/2 c. parmesan cheese

* 3/4 c. flour (i used whole wheat)

* canola oil for frying

- combine first seven ingredients in a large bowl.

- add in flour and parmesan cheese; do not over-mix as it will affect the batter!

- heat a bit of canola oil in the bottom of a skillet over medium-high heat.  when it is ready, spoon some of the zucchini mixture into the pan; flatten out with a spoon.  

- cook for about 2 minutes and flip; cook until golden brown.

- drain on a paper towel and keep hot while you cook remaining cakes.  i used my toaster oven to keep them warm while i continued to work.

- we served ours topped with a dollop of sour cream and sliced avocado.  

this is a really fun way to use up zucchini and a great way to get munchkins to eat their veggies!  let me know if you try them!