Zucchini Cakes with Sigona’s Marinara
The crispy outside of these cakes makes them perfect for dipping. You can make them more bite-size if you wish, just adjust the cooking time, if necessary. Makes 8 to 10 patties.
Zucchini Cakes with Sigona’s Marinara
The crispy outside of these cakes makes them perfect for dipping. You can make them more bite-size if you wish, just adjust the cooking time, if necessary. Makes 8 to 10 patties.
Ingredients
Ingredients:
- 2 zucchini grated
- 2 eggs
- 1 cup panko breadcrumbs or use plain or Italian breadcrumbs
- Salt & pepper to taste (be a bit generous)
- 1 Tbsp any dry herb you’d like such as basil, parsley, oregano…make a combo, if you wish
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- Sigona’s Old World Marinara for dipping
Instructions
- Remove excess liquid from the grated zucchini by placing it in a kitchen towel or paper towels and squeezing over the sink.
- Add the zucchini, eggs, breadcrumbs, salt, pepper, spices/herbs and cheese together in a large bowl; stir to combine.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Shape the zucchini mixture into patties about 2 inches wide and an inch thick. Working in batches, add a couple cakes to the skillet and cook about 2 to 3 minutes per side or until they’re golden brown. Add more oil to the skillet if needed between batches.
- Arrange the cakes on a serving dish, along with a small bowl of warmed marinara, for dipping. Serve immediately.
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