Baked Zucchini Cakes

I was looking for a somewhat healthy snack alternative to breaded fried zucchini so I came up with these. I could not believe how well they browned without frying and how tasty they were with so little fat in them. Honestly, eating these dipped in Ranch Dressing; I did not miss the fried stuff at all.

Ingredients

• 2 eggs
• 4 TBSP finely grated parmesan cheese
• ¼ tsp garlic powder
• ¼ tsp Italian seasonings
• ¼ tsp paprika
• ½c flour
• ½c dry breadcrumbs
• 1 small red onion, super finely sliced
• 2 c grated zucchini, liquid removed (I use the potato ricer)
• salt & pepper to taste
• Ranch Dressing for dipping (optional)

Instructions

1. Preheat oven to 350c/180f
2. Line a baking sheet with parchment paper or a silicone mat
3. Beat the eggs in a small mixing bowl
4. Whisk in the cheese, garlic powder, Italian seasoning, and paprika
5. In a separate bowl, toss the flour, bread crumbs, onion, and zucchini together
6. Pour the egg mixture over the zucchini mixture, season with salt & pepper and stir well to combine, set aside for 5 minutes to rest
7. Once rested, stir again and divide into 12 equal portions
8. Roll each portion into a ball and then flatten into a ½” thick patty
9. Bake at 350c for 12 minutes or until the cakes are golden brown on both sides, turn over halfway through baking

Serve immediately, with a side of Ranch for dipping – Makes 12

NOTES

• Excess liquid in zucchini will cause these cakes to fall apart; you need to squeeze as much of the liquid out as possible. I found that my potato ricer does an excellent job but a clean kitchen/tea towel wrung out with the zucchini inside works really well too.