Zucchini Cakes!

I love July because of the fresh garden vegetables available; if you’re knee-deep in zucchini, I have an excellent recipe to help you put them to good use: zucchini cakes! This recipe is a delicious, light substitute for a crab cake. I know, it sounds impossible. Anyway, try this delicious summer garden treat. They’re easy, great for leftovers, and delicious.

Zucchini Cakes:

Ingredients:

2 cups grated Zucchini (use a mandolin or box grater)

1 tbs. finely chopped onion

2 eggs

1/4 tsp. celery seed

1 1/2 tsp. Old Bay seasoning ( you might try less if you’re not a fan, or substitute blackened seasoning for a peppery flavor)

1 cup Italian bread crumbs (Italian style)

Combine and form the mixture into patties and fry in olive oil until they are golden brown and firm.

Eat them plain, or try them on a kaiser roll with bib lettuce, red onion, sour cream, and capers.