June 18, 2010
Zucchini Cakes
Zucchini is one of our favorite vegetables. The whole family likes it, even the the dogs. Last year I had one zucchini plant in my garden, but this year I have three. Two would be enough, but I wanted an extra in case one plant didn’t make it. Now, all three are thriving and producing lovely zucchini for us. I will likely freeze some of it, but I might also have to get creative like I did last year when I made zucchini crust pizza.
These zucchini cakes are an easy tasty way to use zucchini, and you can serve them for any meal. I particularly like them for breakfast, though. I used dried dill in this recipe, but you can experiment with different dried or fresh herbs for variety. Fresh basil is very good in this.
Gluten-Free Zucchini Cakes
- 2 medium zucchini, shredded (about 4 c.)
- 1/2 c. sorghum flour (or try any other whole grain flour)
- 1/2 tsp. salt
- pepper to taste
- 1/2 tsp. dried dill weed (or other herb)
- 1/8 tsp. garlic powder
- 1/2 tsp. baking powder
- 4 eggs
- 2 – 4 Tb. coconut oil (or oil of choice)
Heat the oil in a large skillet using enough to just cover the bottom. Spoon the zucchini mixture into the skillet to form six large cakes (or you could make smaller ones).
Cook for several minutes on each side, rotating partway through the time to ensure even heating. Check the center of a cake to make sure the egg is cooked. The zucchini should be soft and slightly wet, but not mushy.
View Printable Recipe
If you are cooking for one or two people, View the Printable Half Recipe.
Check out Slightly Indulgent Tuesday and Real Food Wednesday for more great food.
Labels: vegetables and side dishes
Comments:
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I've been making zucchini and carrot pancakes lately to sneak in green veggies for my youngest son. Your recipe looks wonderful! I look forward to trying it soon.
I'm jealous of your zucchini plant! Wow!! The patties look tasty too, I love anything with zucchini and am always happy when they come back into season! :)
~Aubree Cherie
~Aubree Cherie
I really like zucchini cakes and these sound great. It's one of the few ways I can get my son to eat zucchini.
Great photos and recipe, Linda! I bet almond flour would work well, too. It's funny, but neat to hear that your dog likes zucchini, too.
Shirley
Shirley
Okay...I'm going to be making these! My GF kid loves Potato Pancakes and so I expect these will be a BIG hit with him. Plus, as an added bonus, I get to use up some of the Zucchini from my prolific garden! :-)
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