These crunchy morsels of veggies are a real short-cut cook’s dream, and a perfect, healthy recipe. Preheat oven to 425 degrees.
2 medium zucchinis, finely shredded, squeeze out excess liquid
1 small onion, finely chopped
2 large eggs
3/4 cup Panko
3/4 cup shredded Parmesan cheese
Add above ingredients to large mixing bowl. Mix well, and shape in small cakes. If soft, add more Panko and cheese.
Using a cookie sheet, laced with parchment paper is best, but you can use aluminum foil sprayed with a non-stick coating. Then add cakes. When oven reaches desired temp, place carefully on top-shelf of oven. Bake for about 25 minutes or until golden, crispy brown. Let cool and dig in. Serve with a dollop of sour cream, if desired. A real people pleaser.
By Lisa Assoni, Short-Cut Cook, Resident since 2016