I'm sure there are gardens out there just finishing up churning out zucchini like a well-oiled machine. Here's one way to use them up.
3 cups shredded zucchini (about 2-3 zucchini, depending on size)
3 eggs, beaten
1/2 cup chopped green onion (about 4 onions)
1 1/2 cups Italian style bread crumbs, divided
1/4 cup flour
3/4 cup Parmesan cheese
3/4 cup shredded mozzarella cheese
2 cloves garlic, minced or pressed
1 tsp. pepper
1 Tbsp. prepared pesto, optional
2 Tbsp. butter
spaghetti sauce (I like Prego's Italian Sausage & Garlic)
Place zucchini in a colander and squeeze out excess liquid. In a large bowl, mix together zucchini, eggs, onions, 1/2 cup Italian style bread crumbs, flour, Parmesan, mozzarella, garlic, pepper, and pesto if using.
Place remaining 1 cup breadcrumbs in a small bowl. In a large non-stick skillet, melt 1 Tbsp. butter over med-high heat. Form zucchini mixture into patties; dredge in bread crumbs and place into skillet. Cook about 3-5 minutes on each side until brown and crispy. Add remaining tablespoon of butter to skillet if needed to finish remaining patties. Serve with warm spaghetti sauce.
Post a Comment