Zucchini Cakes

By Johanna

Ingredients

• 1 large zucchini, grated
• 1 large egg
• 1 cup panko bread crumbs
• Salt/pepper to taste
• 1 tbsp Adobo spices
• 1/2 cup Parmesan cheese, grated

Preparation

Step 1

1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. ** There will be a LOT of excess liquid, so I suggest you squeeze over the sink.
2. In a large bowl, combine all the ingredients. Mix thoroughly.
3. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
4. Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes. ** Note: I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick.
Serve hot, alone or with ranch dressing.