These cakes aren’t for dessert.
You’ve probably heard of these zucchini “crab” cakes before, they are the non-fishy version of crab/salmon/tuna cakes. I’ve been seeing recipes for them for years, but as a fish cakes lover, i never really think about them. Until now. They are basically Shredded fresh zucchini, mixed with a breadcrumbs, lemon and Old Bay seasoning, pan fried in olive oil until they are golden brown. They were easy to whip up, and extra extra tasty!
Came home after work today, after much mulling about dinner. Decided to “sacrifice” some time and check out my recipe bookmarks. I came across a tasty looking recipe for baked zucchini sticks on King Arthur Flour that sounded like a tasty way to enjoy the Sweet Onion Dip. Another wow, Wow, WOW! Love the taste, the crispy texture and that great crunch sound from the slightly dehydrated zucchini. I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish.
Up to your ears in zucchini?? Blogger Maggie of Vittles and Bits shares how to make zucchini chips at home. Breaded, oven-fried zucchini chips taste like they’re fried, yet they are baked and amazingly crispy. These chips make a healthy substitute for French fries or potato chips and guess what, when you serve this baked zucchini to friends and family, they will all swear it looks exactly like your typical fried potato chips!
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Introduce vegetables to the breakfast table with these hearty griddle pancakes by Stephanie from Girl versus dough. Corn, zucchini, onion, yes, it seems like such odd ingredients for pancakes and Parmesan cheese are pan-fried in these delectable pancakes that are perfect for a light meal or side dish. Top with syrup or low-fat yogurt. You can even freeze them to pop in the toaster oven. Good to know, right?