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zucchini skillet cakes


these is a quick, light side dish that is great for using up extra zucchini from the garden. if used as a vegetarian main dish it is great served with a salad or a rice pilaf.


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  1. Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients
  2. Then rinse the zucchini and squeeze out as much moisture as you can
  3. Toss the zucchini with the eggs
  4. Chives
  5. Garlic
  6. Parsley
  7. Marjoram and lemon zest
  8. Stir in the bread crumbs along with the pine nuts and capers
  9. To check the seasonings
  10. Fry a dab of the mixture
  11. Then taste it for salt and pepper
  12. And season the batter accordingly
  13. Put a very thin layer of olive oil into a skillet
  14. When hot
  15. Add the batter in 1 / 2 cup measures
  16. Spread the batter out a bit and cook over medium heat until golden
  17. You can also make smaller individual cakes using less batter for each skillet cake
  18. When one side is golden
  19. Turn and cook the second side
  20. Serve right away or keep warm in the oven until all are done
  21. Top with halved cherry or grape tomatoes
  22. If desired

Step 12

Total Time in Minute 25

Ingredients Count 13

cooking zucchini skillet cakes

See More Relate Photo



Salt & freshly ground black pepper



Garlic clove

Fresh parsley



Zest of

Dried breadcrumbs

Pine nuts


Olive oil

Cherry tomatoes

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