Last night on their way out of town for the weekend, my lovely neighbors brought by some more zucchini, squash and beans from their garden. So with a new crop of goodies...what to make, what to make? While wondering around on my new obsession Pinterest (thanks Mama's A Mess for introducing me to it) I found a recipe for zucchini cakes from Life's Ambrosia. As I normally do I took a found recipe and altered it to fit what is in my pantry. So here is my spin on zucchini cakes with an Italian flare.
1 large Zucchini shredded (about 3 cups)
1 cup Progresso Italian Panko Bread Crumbs
1/2 cup Parmesan Cheese
Minced Garlic (to taste)
Black Pepper & Kosher Salt (to taste)
Extra Virgin Olive Oil
Shred a large zucchini and drain. I used paper towels to help squeeze out the moisture. Add remaining ingredients to the shredded zucchini except for the oil and mix.
Heat EVOO in a pan. Form your cakes and add when oil is ready. Cook until beautifully golden brown on both sides.
Now what to do with these beautiful cakes? They can be eaten plain because the fresh flavor of the zucchini and from the seasoned panko is amazing, or you can top them. In Des's recipe she recommends ranch dressing...yes please!
So I whipped up some buttermilk ranch dressing before I got started making the cakes and put it in the fridge to set. Yes, these cakes are delicious dipped in the cool dressing, but I wanted to finish them with something zesty. Then the light bulb went off. I remembered I had some amazing jarred Bruschetta from Trader Joe's in my fridge, perfect! I spooned some of this wonderful mix onto the cakes and topped with fresh basil leaves from my garden. I have found my new favorite anytime food. Breakfast, lunch, dinner or even served as an appetizer this is a tasty crowd pleaser!