Okay… so last night might have been a little bit of overkill, but with the bounty of summer squash right now I couldn’t help myself. They come in such pretty colors and I love all the ways you can make them. Sean and I made these wonderful zucchini cakes, but then with a with a colander of green and yellow summer squashes still sitting there, we decided to go ahead and saute those as well. There can’t be too much of a good thing, right?
Aidan helped too, but mostly by picking off the pine nuts as I was putting them on the bruschetta. He is very helpful like that.
Zucchini Parmesan Cakes
Makes about 12-14 patties
2 tablespoons Olive Oil
2 cups grated Zucchini
1/4 cup grated Parmesan
1/3 cup cornmeal
1/4 cup flour
1 egg, beaten
Dashes of cayenne pepper, sea salt and pepper
Heat oil over medium-high heat until shimmering. Mix all ingredients in a medium bowl. Spoon a golf-ball sized amount of the mixture into the pan once hot. Gently flatten the balls into a 2-inch patty. Turn heat down to medium and let the patties brown on each side for 3-4 minutes. Flip patties over and brown on the other side for another 3-4 minutes.
Remove patties after thoroughly browned and set on a paper towel to remove excess oil.
We ate these last night with a sprinkling of O&Co’s Premium Balsamic Vinegar. You know they were good if I was willing to break into my stash of expensive vinegars!!