To make these new cakes different, I switched some ingredients. Instead of using only zucchini, I also included a summer squash. As I was serving these cakes without a sauce, I wanted to add more flavor, so I added a good amount of parmesan cheese. To give them a different texture, I substituted flax seed and breadcrumbs.
I also opted for a different meal to introduce these cakes. Instead of having them at a Tapas Night for only my husband and me, I decided to serve them when two of our kids were home. With the parmesan cheese, I was sure that they wouldn’t receive the wrinkled nose treatment. In truth, they weren’t devoured by the kids, but they also weren’t a hard to swallow side dish. In fact, the next time they’re on the menu. I would think the kids might ask for more than one. Well, at least, they won’t make faces.
If you have a garden full of squash to be picked, this recipe is worth a try. It doesn’t take long to make and is a different way to serve your abundance of squash.
- 2 zucchini, coarsely grated
- 1 summer squash, coarsely grated
- 2 eggs, whisked
- 1/3 cup flax seed*
- 1/3 – 2/3 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 Tb. fresh basil, minced
- 1 Tb. olive oil
- In a large bowl, combine zucchini, squash, eggs, flax seed, 1/3 cup breadcrumbs, parmesan, and basil.
- Mix well. Additional breadcrumbs can be added, depending on how “cakey” you would like the dish to be.
- Heat a nonstick frying pan over medium heat.
- Coat bottom of pan with olive oil.
- Spoon 2 tablespoons of zucchini batter onto frying pan, and spread so that batter cooks evenly.(You don’t want it to be too thick in the middle, or there will be raw batter.)
- Place additional batter in pan, until it is filled without cakes touching.
- Cook for about 3 minutes, and flip once the bottom is golden brown.
- Cook for another 3 minutes, again until that side is golden brown.
- Place cooked cakes in a warm oven until all cakes are ready. Serve immediately.
- *You can substitute breadcrumbs for flax seed.
