Zucchini Cakes

 These are one of those hearty comfort food items that I just cannot live with out! 

Ingredients: 

• 1 large zucchini, grated 
• 1 large egg 
• 1 cup panko bread crumbs 
• Salt/pepper to taste 
• 1 tbsp Adobo spices 
• 1/2 cup Parmesan cheese, grated 

Directions:  
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. ** There will be a LOT of excess liquid, so I suggest you squeeze over the sink.

In a large bowl, combine all the ingredients. Mix thoroughly.

Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.

Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes. ** Note: I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick.

Serve hot, alone or with ranch dressing. If you would like them to be glueten free, try using Rolled Oats instead of Panko bread crumbs.

(Adapted from The Life’s Ambrosia’s recipe)
Photo courtesy of Just Putzing