Zucchini Side Dish or Party Nibble

A family recipe from Teri McCracken.

Getting ready: 35 min · Cooking: 5 min · Feeds: 30

Ingredients

• 3 to 4 medium zucchini (about 1 1/2 lb)
• 3/4 tsp. salt
• 4 eggs
• 1 clove garlic, minced
• 3/4 cup all purpose flour
• 1/2 cup grated Parmesan cheese
• 2 Tablespoons finely chopped onion (I use more because we like onion)
• 1/4 tsp. ground black pepper
• Sour cream (optional)

Directions

1. Clean and shred zucchini (about 5 cups). Do not peel.
2. In bowl toss zucchini with salt, place in colander, place plate on top, weight with cans. Drain for 15 minutes, discard liquid.
3. In a bowl beat eggs and garlic. Stir in flour, cheese, onion and pepper until just moist (batter will be lumpy).
4. Stir in zucchini just until combined.
5. For each zucchini cake spoon 1 heaping tablespoon batter on hot lightly oiled griddle or skillet, spread to about 3 inch circle.
6. Cook 2 to 3 minutes on each side or until golden brown. Cook 4 to 5 minutes per batch.
7. Serve topped with sour cream.
8. Tip: Or cool, layer in freezer container with waxed paper in between layers and can be frozen up to 3 months.
9. Tip: To reheat, preheat oven to 425 degrees, place frozen zucchini cakes in single layer on greased baking sheet, bake uncovered 8 to 10 minutes or until hot and slightly crisp.
10. Tip: This amount of ingredients will make 30 cakes.