Cheesy Zucchini Cakes

I want these. Bad. And these? Yes please. If I could, I’m pretty I would wear Toms everyday. I would have so many pairs that I would always have one to match my outfit.

Also, I had a pluot for breakfast the other day. Excuse me? Is that like a liger, but food style? It was good, but mostly just tasted like a plum.

I’m now obsessed with cottage cheese. Lots of cottage cheese recipes to come, so get.excited. And if for whatever reason you think cottage cheese is gross? It’s not. Promise. I thought for 20 years it was vile and nasty, but then my roommate offered me some and it was awesome. Hello, new favorite snack. Out with the peanut butter, in with the cottage cheese.

But, right. Zucchini cakes. These bad boys are simple but delicious. They’re just another burger for vegetarians, but instead of beans, you throw some zucchini right in there. Yum.

Cheesy Zucchini Cakes
Adapted from Shape

1/2 zucchini, grated
1 egg white
1/2 c Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp onion powder
1/4 c mozzarella cheese, grated
1/2 tsp olive oil

1. Remove excess liquid from zucchini by pressing it with a paper towel.
2. Combine all ingredients in a bowl. Mix thoroughly. Shape spoonfuls of the batter into patties.
3. Heat oil in a skillet on medium heat. Place 2-3 zucchini cakes in skillet and cook for 2-3 minutes on each side. Flip and cook another 2-3 minutes.


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