Recipe Review: Zucchini Cakes

This is the time of year that everyone, myself included, writes articles about how to "use up" zucchini.  But I really don't want to use mine up; I want to celebrate it! Zucchini is with us for so short a season, and it goes in so many yummy things, that I'm perfectly happy having zucchini for every meal during late summer.

I found this great recipe from A Teaspoon and a Pinch, and I had to try it out.  Go ahead and click over to see the original.

And the verdict is:  fabulous!  I am a huge fan of what my family calls "salmon patties" (and what others might call salmon or crab croquettes), and this is a great veggie version that makes a nice meat substitute on your plate or a great side dish.  A couple of notes:

• I omitted the salt and the shallot because I had seasoned bread crumbs.
• Shred your zucchini very fine, and it is entirely possible that the zucchini haters in your life will barely notice that its there.  The taste comes from the bread crumbs and whatever fat you use to cook it in.
• The second time I made these, I greased my pan with bacon fat, and I think the patties took up a little too much of the salt.  If you choose to do likewise, make sure you don't over-do the seasoned bread crumbs, and rinse your zucchini really well after you wilt it so you don't introduce any more salt than necessary into the recipe.  The bacon-y goodness will be plenty. Otherwise, for a truly vegetarian dish, opt for olive oil.

I love this dish, and I can see myself making regular batches of these to keep in the fridge for quick lunches and dinners during zucchini season.  Bring on the zucchini!

The Analysis

Fast:  About 25 minutes of cooking time and less than 15 minutes for assembly.

Cheap:  Bread crumbs and eggs are your only expenditures to make a perfectly acceptable meat replacement.

Good:  I love them, and I suspect this will be a hit with picky eaters of all ages in your house.