I happen to love zucchini, a fondness my family does not share. I’ve been torturing them for years, offering new recipes in the hope they will grow to love this delicately flavored vegetable. Mission accomplished (except for the 10 year old – I’m giving him a few more years to get on the zucchini train).
My first iteration had red onions and cumin and was quite good, but this one made the cut. There is a bit of parmesan cheese in the recipe, but omitting it doesn’t alter the flavor much. If you’re looking for a vegan alternative, use an egg substitute as a binder.
I serve these as a side dish, or with a small dollop of sour cream for an appetizer, which is perfect with a crisp glass of pinot gris.
Recipes should invite you to play around with them. If you’re not a fan of dill, for example, incorporate your favorite herbs and see what happens. I think an Indian-spiced version of this recipe would be great. I think I’ll wait til next month to try that so I don’t burn them out on zucchini. Enjoy!
Prep time: 10 minutes
Total time: 20 minutes
Yield: 10-11 cakes
Special equipment: box grater
2 Italian zucchinis, grated
1/2 c. thinly sliced scallions, including green stems (about 3-4)
1 beaten egg (or egg replacer)
2 T grated parmesan cheese (optional)
2 heaping tsp. fresh chopped dill
1 tsp. salt
1/2 tsp. freshly ground pepper
2-3 T olive oil
sprigs of fresh dill
slices of red onion
- Mix first seven ingredients into bowl, combining thoroughly.
- Heat heavy bottomed skillet on medium high heat with oil.
- When hot, add small scoops of zucchini mixture with tongs into oil. Lightly saute for about 2 minutes per side until well browned.
- Drain on paper towels, garnish and serve warm.