One of the few veggies I like is zucchini.  And by like, I mean breaded, deep fried, and served with Ranch dressing or tzatziki.  I stumbled across a recipe for "zucchini cakes" and figured I'd give them a try.  I made my own edits to the recipe - it's what I do.  I love these patties.  I eat them with Ranch dressing, but they're also a great compliment to pasta with tomato sauce.  I think they would make a great vegetarian "meatball" to serve with spaghetti.  My version of the recipe is below.  If you want to go the "meatball" rather than the patty route, simply form the mix into 1-inch balls instead.
I'm usually a stickler for using genuine Parmigiano Reggiano, but it's expensive.  In this recipe it would make very little difference in taste if you use the real stuff, the pre-grated Parm from the deli, or the Kraft Parm in the green canisters so it's not really necessary to spend the money if you don't have to.

Zucchini Parmesan Patties

2 large zucchini, grated, excess water removed*
1 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
1 cup Italian seasoned bread crumbs
1/4 tsp paprika
1/2 tsp Season All
1/4 tsp garlic powder (or 2 cloves garlic, minced)
1/4 tsp salt
1/8 tsp pepper
2-3 eggs
Olive Oil

1. Grating the zucchini by hand is easy and goes very quickly.  Once grated, lay out a dish towel, place two layers of paper towels on top of the dish towel, then place the grated zucchini in the middle.  Wrap the towel around the zucchini either like a pouch or like a hard candy wrapper and squeeze as much water out of the zucchini as possible.
2. Add the zucchini to a large mixing bowl along with all other ingredients except the eggs and olive oil.  Lightly mix the ingredients, and add two eggs.  Mix by hand until eggs are completely incorporated.  Form a patty with about two tablespoons of mix and see if it will hold together.  If the mix is too loose, add and mix in the third egg.  Form patties about 1/4-1/2 of an inch thick.
3. Heat a large pan over medium-high heat and cover the bottom of the pan with olive oil.  Let the oil heat until you start seeing ripples/dimples in the surface of the oil.   Place patties in pan and cook 3-5 minutes on each side until they are nice and brown.  You may need to add more oil as you remove and add more patties.  Try to let the oil heat up before adding new patties to the pan.
4. Once patties are cooked, drain on a plate covered with paper towels (1-3 layers).  Serve with your favorite pasta or Ranch dressing.

Left Overs!
So what do you do with these guys after they've sat in the fridge?  They taste fine if they're microwaved, but they lose that wonderful crisp from frying.  They can be reheated in the oven to reclaim some of the fried texture.  Just place a rack on a cookie sheet, then put your patties on the rack.  Bake them at 350 for about 12 minutes to get them nice and hot.


05/31/2013 11:54pm

I am definitely going to try these....I think perhaps the "meat"ball version. I'll let you know once I try. Looking forward to seeing more recipes on your blog (minus the bacon of course!).

06/05/2013 8:56am

Let me know how you like it! I just made these patties again and served them with penne and spaghetti sauce. I ended up just dipping my patties in ranch dressing though. I really need to break my ranch addiction!


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