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  • 1 whole Shredded Zucchini
  • 1 Tablespoon Minced Garlic
  • 1/2 cups Breadcrumbs
  • 1/2 cups Grated Parmesan Cheese
  • 2 whole Eggs
  • 1 pinch Salt And Pepper, to taste
  • 1 cup Extra Virgin Olive Oil


  • Wash and cut the ends off of one large zucchini.
  • Shred it using the large holes of a cheese grater.
  • Squeeze the shredded zucchini inside of a clean towel until youve removed as much liquid as possible.
  • Place shredded zucchini into a medium-sized bowl.
  • Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper.
  • Stir with a fork until well mixed.
  • Heat olive oil (about 1/4 deep in bottom of skillet) to a medium heat.
  • When the oil is hot enough, drop a glob of the zucchini batter into the skillet and flatten it a little bit with a fork.
  • After about two minutes, turn the cakes over (they should be a nice, golden-brown) and continue cooking for another 2-3 minutes until done.
  • Serve with dipping sauce of your choice.
  • Check out for step-by-step photos and explanations.