Last week’s Hungry Harvest box contained a ton of zucchini. After using some to make a Veggie Lentil Loaf, I still had two zucchini left to use, so I made these cute savory zucchini cakes. They are so simple to make, and the best part is that they freeze well so it makes the perfect after work snack! Being a Marylander, I couldn’t resist using Old Bay to flavor them. You can also pan fry them, but I bake to keep things healthier.
3 cups zucchini, grated
1/2 tsp salt
2 tbsp Greek yogurt
1 tbsp Old Bay seasoning
3/4 – 1 cup Panko breadcrumbs (depending on how much water you squeezed out)
1. Mix the salt into the grated zucchini. Set this in a strainer over a large bowl to let the water drain out (the salt helps this happen). After about 10 minutes, press the remaining water out. The zucchini should be almost dry. You won’t need the water for this recipe, but you can add it to soups or warm it up drink it plain.
2. Take the pressed zucchini and mix it with the Greek yogurt, Old Bay, and Panko breadcrumbs. I start with 3/4 cup of breadcrumbs, but you may need to add more if there is too much liquid. You are going for a texture that keeps its shape when you roll it into a ball. Let the mixture sit for 10 minutes for the breadcrumbs to absorb all the liquid.
3. Roll the mix into small balls- I make mine about 2 tbsp big. Place these in a single layer on a baking sheet lined with parchment or a Silpat.
4. Bake at 400 F for 15 minutes. Flip and bake for an additional 10 minutes (they should turn brown). Remove from the oven and sprinkle with a little more Old Bay. Serve with any sauce of your choice- pictured is a Green Goddess sauce.