This summer we were so lucky that we had so many veggies grow in the garden we had veggies coming out of our ears! We were looking for recipes to use them all the time, so here is one for you to make to use up some of the zucchini or squash you may still have left in the garden.
Hope you enjoy!
Zucchini (enough to make 4 c. shredded)
1 large shallot, finely diced
1 teaspoon . salt
1/2 teaspoon. pepper
1/2 c. flour (I used almond flour but any kind will work)
Butter for cooking or Pam (something to cook your cakes with)
Using a box grater or food processor, grate the zucchini.
Ring out excess water with a cheese cloth or paper towel.
Combine the shredded zucchinis, shallot, salt, and pepper.
Fold in your egg into the zucchini mixture. Slowly stir in the flour.
Mix until well combined. Heat skillet or griddle.
Scoop your zucchini mixture onto the griddle (I used an ice cream scoop)
Cook for 2-4 minutes until brown and flip.
I kept my cakes warm in the oven while I finished up the rest of the cakes. I will add that the almond flour does give the cakes a slightly different flavor but everyone thought they were delicious!
Tip: Make sure that your zucchini is dry after you shred it or your cakes will get soggy. It will make a big difference with your mixture.