Clear out the fridge with this everything-but-the-kitchen-sink recipe. These cakes go well with all kinds of herbs, cheeses, and sauces. You can make them with feta and dill swapped in for the cheddar and oregano, or add leftover vegetables, like cooked spinach. They can be made small, for appetizers, or larger, using about 1⁄2 cup of batter for each pancake.
- 1 lb. zucchini, trimmed
- 2 tbsp. olive oil
- 1 scant tsp. coarse salt
- 1/4 c. chopped oregano
- 3 tbsp. chopped parsley
- 2 large eggs, beaten
- 1/2 to 1 c. whole wheat bread crumbs
- 1 large shallot, finely chopped, or about 3 tbsp. thinly sliced scallions
- 1/2 c. grated cheddar cheese
- Tomatillo salsa or other salsa, plus sour cream or plain yogurt, for serving
- Slice zucchini thinly on a mandoline or by hand. Heat 1 tablespoon oil in a wide skillet over medium-low heat. Add zucchini, and toss it with a scant tsp of salt. Cook over medium-low heat, turning every few minutes and throwing in just a few pinches of herbs, until zucchini is golden in spots and starting to dry out, about 25 minutes.
- Whisk eggs in a large bowl with 1/2 cup bread crumbs, the shallot, remaining herbs, and cheddar while zucchini cooks. Stir in cooked zucchini, and season with pepper.
- Make a test cake: Heat 1 teaspoon oil in a large nonstick skillet over medium heat, and drop in a Tbsp or so of batter. Press with a spatula to flatten slightly into a pancake shape. Cook over medium heat until golden and crisp; turn and cook other side, 2 to 3 minutes total. If batter seems too wet, add more bread crumbs.
- Working in batches, repeat process to make remaining zucchini cakes: Heat 2 teaspoon oil In a large nonstick skillet, swirling to coat, then drop in batter by tablespoon or more, flipping cakes once and transferring to a tray as finished.
- Serve with salsa and sour cream or yogurt.
Nutritional information (per 4 cakes): 172 calories, 11 g fat (3 g saturated), 7 g protein, 12 g carb, 3 g sugar, 2 g fiber, 505 mg sodium, 74 mg cholesterol
This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.
Recipe adapted from In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison.