Parmesan Zucchini

This is a Pioneer Woman recipe. It is one of our favorites right now!

* 1 whole Large Zucchini
* 1 Tablespoon Minced Garlic
* ½ cups (to 3/4 Cup) Breadcrumbs
* ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
* 2 whole Eggs
* Salt to Taste
* Freshly Ground Black Pepper, To Taste
* Olive Oil

Preparation Instructions

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).