It’s summertime . . . so that means cheap produce or home-grown produce! I do have a garden, and every year we plant zucchini. We use the zucchini for zucchini bread, fried zucchini cakes, chocolate zucchini cake, and so much more. So far my zucchini is not doing great this year :(.
I love zucchini because it is so versatile–it can go in pies, in a stir fry, breads, and desserts. I also love it because I will shred all my extra zucchini and freeze it (in 2 cup increments). I use it all winter long! It does get more watery; and I sometimes will drain a little of that water out, but it still works great in recipes.
Here is one of our favorite zucchini recipes–I used my frozen zucchini when I made this. (Go here to see our recipe for zucchini bread.) It is a recipe for zucchini cakes (think potato cakes). This was one vegetable side dish I could get my most finicky vegetable eaters to eat as I told them it was scrambled eggs! The eggs, cheese, and bisquick in the zucchini cakes mask the fact that there is zucchini in them. They are also quick and easy to make and provide a great alternative to your standby vegetable side dishes.
- 1/3 cup biscuit mix
- 1/4 cup cheese grated
- 1/8 teaspoon salt and pepper
- 2 large eggs beaten
- 2 cups zucchini grated
- 2 tablespoons butter
- garlic salt
Mix biscuit mix, cheese, and seasonings together.
Stir in zucchini.
Shape into small round cakes and lay on waxed paper. ( i just take a big spoon and put the cakes right into the pan. I do the size of a small pancake.)
MY SECRET: I sprinkle garlic salt on all of the cakes as they are frying, and I make sure they are completely fried (not gooey at all.)
Using a heavy skillet, fry cakes in melted butter for about 2 minutes on each side or until golden brown.