The Rickett Chronicles: Recipe: Mini Zucchini Cakes

Thursday, June 21, 2012

Recipe: Mini Zucchini Cakes

I am being overrun with squash and zucchini which is fine by me. Our family has been enjoying the bounty of our friend's garden because they have been so generous to share with us. It has been fun trying new recipes, which is one of my favorite things to do. I came across this recipe on The Curious Country Cook. She called them Zucchini Bites and I have also seen them as Zucchini Tots. Whatever you want to call them, they are super delicious and a great side dish to summer meals. I made slight changes to the recipe. Instead of dicing the onion, I also grated it. This gave these sweet little cakes a subtle onion flavor and no bits of onion for some of my picky eaters to complain about.

I still have a lot more squash and zucchini to use so watch for some more fabulous goodness. Enjoy!

Mini Zucchini Cakes

adapted slightly from The Curious Country Cook

Ingredients

1 cup zucchini, grated
1/3 cup onion, grated
1 egg
1/4 cup cheddar cheese, shredded
1/4 cup bread crumbs
salt and pepper, to taste

Instructions

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and onion. Place both in a dish towel to squeeze out the excess water. Do NOT skip this part, or the middle of the zucchini cakes will be really soggy.
In a bowl combine the egg, cheese, bread crumbs, zucchini, onion, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top.
Bake for 15-18 minutes, or until the top is browned and set.