ZUCCHINI SKILLET CAKES
These is a quick, light side dish that is great for using up extra zucchini from the garden. If used as a vegetarian main dish it is great served with a salad or a rice pilaf.
Provided by TasteTester
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can.
- Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly.
- Put a very thin layer of olive oil into a skillet. (I use two skillets so I cook them faster.) When hot, add the batter in 1/2 cup measures. Spread the batter out a bit and cook over medium heat until golden. You can also make smaller individual cakes using less batter for each skillet cake. When one side is golden, turn and cook the second side. Serve right away or keep warm in the oven until all are done.
- Top with halved cherry or grape tomatoes, if desired.
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Ramishwar Das
[email protected]I'm not a big fan of zucchini, but these cakes were amazing! I will definitely be making them again.
Khuram Shahzad
[email protected]These cakes are a delicious and easy way to enjoy zucchini. I will definitely be making them again.
tiser Muhannad
[email protected]I made these cakes for my family and they loved them! They're a great way to sneak some vegetables into their diet.
Camryn Ocon
[email protected]These cakes are a great way to get your daily dose of vegetables. They're also a good source of fiber.
Siamhossain Siamhossain
[email protected]I've made these cakes with different types of zucchini and they're always delicious. I also like to add different herbs and spices to change up the flavor.
Shadon Ray
[email protected]These cakes are a great way to use up leftover zucchini. They're also a healthy and delicious snack.
Stephanie Asumang
[email protected]I love the crispy exterior and the tender interior of these cakes. They're also very versatile - I've served them with everything from eggs to roasted chicken.
Zainab ghazi
[email protected]These cakes are delicious! The zucchini gives them a moist and flavorful texture.
Mykola Botsyura
[email protected]I've made these cakes several times and they're always a hit. They're a great way to get your kids to eat their vegetables.
M Zaheer Khan
[email protected]These cakes are so easy to make and they're always a crowd-pleaser. I highly recommend them.
Azhar ali wighio
[email protected]I made these cakes for a brunch party and they were a huge success. Everyone loved them!
Nash Moopen
[email protected]These cakes were a great way to use up some extra zucchini. They were crispy on the outside and tender on the inside. I served them with a dollop of sour cream and they were perfect.
Sian Kamara
[email protected]I love these zucchini cakes! They're so versatile - I've served them for breakfast, lunch, and dinner. They're always a hit.
Ziad Eslam
[email protected]These zucchini skillet cakes were a hit with my family! They were easy to make and had a delicious flavor. I will definitely be making them again.