Yes, you read that right, Zucchini Cakes. This is the time of year where all of my garden growing friends are trying to pawn of their summer squash and zucchini on me. I'm pretty sure we have has some sort of squash every night this week.. I'm a little tired of it (coming from someone who barely makes the same thing twice) and have been trying to come up with something creative to do with all the squash.
Don't get me wrong, I like zucchini and pretty every other squash. It's versatile and easy to cook. So in an attempt to do something different, I came up with these. The cakes kind of tasted like potato cakes. They were a touch on the mushy side. Zucchini has a high water content and normally I would have pressed the water out, but I wanted to see what they came out like this way.
This is what I did:
Shredded 2 good sized, but not baseball bat size zucchini (in the food processor)
1/4 cup grated parmesan
1/4 cup quinoa flour
1/2 cup cooked quinoa (substitute with rice or couscous, I happen to have quinoa left over
1/4 teaspoon tabasco
1/2 teaspoon paprika
1/2 teaspoon cumin
salt
pepper
2 tablespoons olive oil
1 clove garlic, mashed
- Mix all ingredients together except olive oil and garlic. Form into patties
- Heat olive oil and mashed garlic
- Place patties into heated pan, cook for 4-5 minutes on each side, until golden brown
- remove from pan, sprinkle a touch more parmesan cheese
I served this with a little arugula, chopped tomatoes, and roasted cumin scented chickpeas.
We haven't had summer squash or zucchini since the zucchini cakes about a month ago, but I saw this recipe from Clean Eating and had to try it. The local zucchini/summer squash season is pretty much over, but I was lucky to find a few at my favorite farmers market. I added mushrooms and substituted the champagne vinegar for rice vinegar and fresh mozzarella for the feta, because I forgot to pick up feta at the farmers market. The feta would only make this dish even better than it was. 
