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  • LaDonna Sellers

    Zucchini Cakes | Just Putzing Around the Kitchen

  • Brian Fung

    Zucchini Cakes. Appetizer?

  • Barb Hayes

    Zucchini Cakes (Adapted from The Life’s Ambrosia’s recipe) by Anita Couch Keep this recipe in mind when zucchini season hits.

  • Heleen de Bruijn

    Zucchini cakes recipe from

  • Forget-Me-Not Whimsies

    Zucchini Cakes (Adapted from The Life’s Ambrosia’s recipe) Ingredients: - 1 large zucchini, grated - 1 large egg - 1 cup panko bread crumbs - Salt/pepper to taste - 1 tbsp Adobo spices - 1/2 cup Parmesan cheese, grated Steps: (1) Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. ** There will be a LOT of excess liquid, so I suggest you squeeze over the sink. (2) In a large bowl, combine all the ingredients. Mix thoroughly. (3) Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. (4) Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes. ** Note: I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick. (5) Serve hot, alone or with ranch dressing.

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