This recipe could be equally exciting for both: the fans of zucchini and for those who are not. If you already like it – I hope, you’d be excited about this new creative way to cook zucchini; and if you don’t like zucchini that much, but want to give it a go – this is a great way to get a taste of it.
I feel that it is a right time for a zucchini recipe since I can only imagine how many people are trying to conquer zucchini overload this time of the year. Squash is indeed such an uncomplicated and easy to grow vegetable (or should I say fruit, since it is apparently one). It’s not that I tried to grow it myself, but I remember this fact very well from my grandma’s garden. As I was still in Russia, every year from the middle of July until the middle of October we were pretty much on the zucchini-diet, with no way of skipping it at least for one day. Stuffed zucchinis, zucchini pancakes, zucchini paste, zucchini bread – you name it!
Nowadays, I don’t go that extreme during the zucchini season (especially since it’s available year-round), but I still love cooking with it.
I’m convinced that these zucchini mini cakes would please everyone, even those who are not that much fond of this vegetable/fruit. They are juicy, flavorful and cute. I think it can also be a genius trick to make kids eating zucchinis since from my experience of babysitting I know that this can be quite challenging.
And of course, I wouldn’t be me if I won’t say several words about the health benefits of zucchinis and about why you should include these green guys into your diet. Zucchinis are packed with vitamins A and C, they contain magnesium, folate, potassium and several antioxidants. Plus, they are the best friends of those trying to lose some weight, since zucchinis are ultra-low in calories, have no fat, no cholesterol and help to improve the digestion.
Some more good news: it only takes 15 minutes to cook these zucchini cakes and they are quite versatile in use. They make a great appetizer, when topped with some cheese, or served with a dip. That’s basically how I did it when I cooked them for the first time. Next time I cooked them, I added them into a salad and dressed it with a garlic-yogurt dressing, which was amazing.
- 1 small zucchini
- 1 small egg
- 4 tablespoons of an oatmeal flour or a whole wheat flour
- 1 tablespoon of crushed flaxseeds
- 1 small clove of garlic (minced)
- 2 tablespoons of grated parmesan cheese
- 1 tablespoon of chopped parsley
- ½ tablespoon of chopped spring onions
- salt, pepper
- crushed feta cheese
- chopped parsley
- Grate zucchini. Drain zucchini with a paper towel to remove excess liquid.
- Combine together all the ingredients for the cakes. Mix well. Let sit for about 3-5 minutes.
- With a help of a spoon or with hands form little patties.
- Heat a little bit of olive oil in a pan over medium heat. Once heated, add cakes and cook until golden brown. About 3-4 minutes per side.
- Serve topped with feta cheese and parsley.