Aug 9, 2016

Zucchini cakes

This is the recipe we use for wild mushrooms and call them pizzarelles.  Mark just changed the recipe to use zucchini instead.  I love them and devour as he is making them, and then grab a few from the fridge later.  They don't last very long.

 
The zucchini is shredded and must be drained and toweled or they are too soggy.  Adjust with more bread crumbs if too runny or start with one or two less eggs.  Mark makes them often and adjusts but I asked him to try measuring.
Recipe is .jpg file so you can click on, right click and print if you want to, or save.
 



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13 comments:

Kristen said...

Ooooh, these look good. I'd love the mushroom version, too. Thanks for sharing, Marly.

Truus said...

Thanks for sharing Marly! They look very attractive to me and I just finished my dinner!
Greetings,Truus from Holland

Three Sheep Studio said...

Thank you for sharing.
Looks so good !
Rose

Judy said...

Thanks, Marly. I'm officially hungry now . . . and I just ate. 😀

Theresa said...

These look so good. My Mom made these and I never learned how to do them . Now I will try these. Thanks.

Barbara Shores ~ Village Folk Art said...

Tomorrow is another day...will make them for sure. Today I made mothers stuffed peppers with mashed potatoes, the Polish way...no tomato sauce. I too am stuffed.

Ele said...

they look delicious! Thank you for sharing

Annmarie said...

OK...these look wonderful,even at 6am. THANKS Marly - Enjoy your "blogcation"

moosecraft said...

Mmmmm...I can hardly wait to make some! Thanks for the recipe!

Sondra Van Huss said...

Been making something similar to these for 50 years! Try adding a grated potato or two that you also drain and press along with the zucchini to this recipe and then you can reduce the flour to ZERO and fewer eggs. Chopped green onion is also good or just about anything else you might have on hand. Delicious!

Karen said...

I have printed this recipe and I am going to give it to my husband to make for us. (He is retired while I still work or I would make it!) I do not care for zucchini like I do yellow crookneck squash, but I adore it in cooked recipes. I used to make zucchini crab cakes that are delicious. The zucchini is grated and drained and Old Bay Seasoning, salt, pepper, egg I think and some flour I think to bind it all. Delicious! This sounds wonderful! Thank you so much for all of the sharing that you do!

Barbara said...

Yum!

Carol said...

Oh, these look fabulous, Marly! I have just printed off the recipe and will definitely be making them...

I have been traveling so much that I see I missed many of your posts including the fact that you celebrated a birthday--do hope it was a good one!

Hope you enjoy the rest of your "unplugged" summer! Not sure I could do that :)

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