Going on FOUR, yup 4, quatro, quatre… months pandemic life, it’s not uncommon to have couple zucchini and squash staring back at me. This 30-minute easy to throw together recipe comes to the rescue, each and every time. And always a crowd pleaser. Double or triple this recipe as leftovers are the best. Super flexible to play with different veggies or seasonings that you fancy! I used 2 small zucchinis and 1 small yellow squash in this recipe here. I’ve also played with different combos such as: yukon potatoes & zucchinis, sweet potatoes, carrots, etc. All yummilicious.
The secret ingredient, that makes it the yummiest <fill-in-the-blanks> cakes… is the freshly grated parmesan cheese! I mean, how could it not be, right?!! Feel free to substitute any grated cheese you have handy or prefer.
INGREDIENTS
- 2 CUPS grated Zucchini – remove excess water by squeezing between clean towels or paper towels.
- 1/2 cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs
- a sprinkle of ground nutmeg, ~1/8 tsp [note: less is more]
- 1/4 tsp paprika
- 1 clove garlic, minced
- 2 eggs
- 1/2 tsp kosher salt + more if desired
- 1/4 tsp freshly ground black pepper
- 3 TBSP avocado oil (or EVOO)
INSTRUCTIONS
- Combine ALL ingredients (except avocado oil) in a bowl and mix thoroughly.
- Divide into 8 patties, roughly the same portion but don’t sweat it.
- Heat oil in pan, I like to use my cast iron pan for a nice crust and color – over medium heat.
- Cook until golden brown, ~3-4 minutes each side.
- Serve with a dollop of ranch dressing, chives & sour cream, lemon greek yoghurt.
Try out this super easy recipe and put your own spin to it. Can’t wait to see what you guys all come up with and don’t forget to tag me on IG @_losangelily to share your creations. Happy Cooking!
Cook 2-3mins per side 
Flip and cook another 2-3mins on other side until crispy golden
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