Zucchini Cakes

This is another fabulous way to use up all my zucchini from the garden. The recipe is really easy to make. It works well as a side dish or as a main course, depending on what else you serve it with. I think adding a dash of Tabasco or cayenne pepper to the recipe would be a great way to spice it up. I found it in an Eating Well Magazine a few years ago and adapted it from there.

Ingredients

1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat leaf parsley
1/4 teaspoon salt
1/4 ground pepper
2 cups shredded zucchini (or summer squash)
1/2 cup Parma! Vegan Parmesan
1 tablespoon extra virgin olive oil

Directions

Preheat over to 400 degrees.

Beat egg in a large bowl. Stir in shallots, parsley, salt, and pepper. Place shredded zucchini in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. (make sure to get it very dry or the cakes won't stick together) Add the zucchini and cheese to the bowl; stir to combine.

Heat oil in a cast iron pan. Pack 1/3 measuring cup with the mixture and squeeze out any extra liquid. Unmold the cup into the pan and gently pat it down to form a 3 inch cake. Repeat making 4 cakes.

Cook until brown and crispy about 4 minutes. Gently turn the cakes over and transfer the pan in the oven. Bake for 10 minutes. Serve immediately.