Tired as I am of zucchini, these cakes were still pretty tasty. Kind of like crab cakes, only filled with zucchini instead of crab meat. I seasoned them with Adobo spices for a little zest, and that helped temper the intense zucchini flavor. If I weren’t so zucchini’d out, I would actually really be a huge fan of these — they’re tender, flavorful, and relatively healthy. Definitely a great way to allow zucchini to be the star of the dish.

1 large zucchini, grated
1 large egg
1 cup panko bread crumbs
Salt/pepper to taste
1 tbsp Adobo spices
½ cup Parmesan cheese, grated

1 large zucchini, grated 1 large egg 1 cup panko bread crumbs 1 tbsp Adobo spices

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.)

In a large bowl, combine all the ingredients. Mix thoroughly.

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.

Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes. (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.)

Serve hot, alone or with ranch dressing.