By Katie Cox
Anyone who has a summer garden knows the end of the season always means a bounty of fresh summer squash. This versatile dish is a new way to serve up ‘em veggies. It requires simple ingredients that you probably already have stashed away in your pantry. You can take the goodies from your garden to the table in less than 20 minutes. Served for brunch, lunch or a lighter weeknight meal; these cakes will stand out as a unique way to eat your veggies.
* Recipe makes 8 meal-sized cakes or 16 snack/appetizer cakes
2 medium-large zucchini, shredded
1/2 small onion, diced
1/2 cup flour
1 tsp cornstarch
1/2 tsp baking powder
1 tsp black pepper
1 tsp granulated garlic
1 tsp salt
1 tbsp extra virgin olive oil
Zest of 1/2 of a lemon
1. Shred the zucchini on the large hole side of a box grater and place into a bowl. Season with the salt and let sit for 10 minutes.
2. Turn the zucchini out onto a clean dish towel and wring out to eliminate excess water for a crispier cake.
3. In a large bowl combine the zucchini, onion, black pepper, garlic, lemon zest, baking powder and egg. Then stir in the flour and cornstarch.
4. On a griddle or frying pan, heat the oil over medium heat. Dollop the mixture into the pan and press flat into a cake with a spatula (about ¼ c per cake). Cook 2-3 minutes per side until golden brown.
5. Best if served immediately. Try them plain with a squeeze of fresh lemon juice, with a dollop of sour cream, or topped with some marinara sauce and grated cheese.