Spaghetti and Zucchini CakesPosted: August 1, 2012
A lone zucchini stares at me from the refrigerator as the only remaining piece of fresh produce from the farmer’s market. This is when my gears started turning.
My original idea was to make zucchini “meat” balls and spaghetti. Once I realized the zucchini wasn’t going to hold its shape as well as I’d anticipated, these soon turned into zucchini “meat” “balls” and spaghetti. They were so good that I won’t hold it against them that they didn’t end up to be the orbs I’d set out to make. And, if I had to do it again, I don’t think I’d do anything differently because they were so moist and the texture was perfect.
To make zucchini cakes, you’ll need:
1 medium zucchini, grated
1/4 cup breadcrumbs
1/4 cup oats
1 clove garlic, minced
1 green onion, finely chopped
1/4 cup Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
Plus olive oil for frying
Mix all of the ingredients together in a medium bowl. Drop a heaping tablespoon of zucchini batter into a preheated pan over medium-high heat and with olive oil covering the bottom. Flip when golden brown. Each side should take a couple of minutes.
Once they hit the pan and began to flatten out, I had to shift my thinking to them being more like potato pancakes than meatballs. Which is fine because you know I can put away some potato pancakes.
I served these over whole wheat spaghetti with tomato sauce. Of course with more Parmesan cheese on top… that’s a no-brainer. They were so moist, but with slightly crispy outsides and accompanied the spaghetti perfectly. Though, they would make a good side dish of their own.
Maybe not according to plan, but I conquered that zucchini.