by Sarah

✨ZUCCHINI CAKES✨ I’m going to be honest, raw veggies are not my favorite. But add a little cheese and crisp to it, and I’m obsessed. These zucchini cakes will have everyone loving veggies, especially my 2 year old who wishes to eat goldfish ALL day. She’s hooked on these!

3 zucchinis, grated
¾ teaspoon salt
¼ cup whole wheat flour
1/2 cup light mozzarella cheese
1 large egg, beaten
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons olive oil

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Place zucchini in a cheesecloth (I used a cloth napkin)and squeeze to drain as much moisture as possible.
Mix flour, cheese, garlic, pepper, and egg together. Add zucchini.
Heat olive oil in a large skillet over medium-high heat.
Scoop about 2-3 tablespoons of zucchini mixture into the hot skillet and fry until golden brown, about 3 minutes per side.

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