Zucchini Cakes With A Poached Egg

How Good does this look???

Zucchini Cakes and a Poached Egg

The garden produced a ton of Zucchini this year, which one one hand is really great, because I love Zucchini. One the other hand,  we got  A LOT of Zucchini, so it's time to get creative.

Last night I thought about Zucchini Cakes. There are all kinds of recipes for Zucchini Cakes/Patties, most of them seeming to need bread crumbs, but this recipe is bread crumbless, and oh soooooo good!

Can you say Yummy with me? It's the word of the day.

Yummy.

Yummy.

Yummy.

Start with two medium sized zucchini (or if you are like me and have bionic steroid like zucchini, half of one really large one).

With a spoon or melonballer, take out the stringy seeded center.

Put your zucchini in a food processor, or if you are a lucky girl like I am, use your Ninja Chopper.

Man alive I love that thing!

You will end up with a nice minced mess that you will need to place on paper towels for the next step.

Take another few squares of paper towels and press down on your zucchini to suck up as much water from the vegetable as you can.

Next take one small red onion.

Mince that up really fine as well in your food processor or blender.

Interesting factoid:

I learned today that an onion has more water in it than a zucchini.

You will need to try to get as much moisture out of the onion as you possibly can just like you did with the zucchini.

Combine your onion and zucchini in a bowl and add one clove of crushed or minced garlic.

Add 1/2 cup of fresh graded Parmesan cheese.

Add about a teaspoon of dried parsley flakes (or 1 tablespoon of fresh parsley).

Beat two large eggs.

Add the eggs and 1 tablespoon of vegetable oil to your zucchini mixture.

Mix it all up.

It will look a little pasty like.

Add 1 cup of all purpose flour

1 1/2 teaspoons of baking powder and 1/2 a teaspoon of salt.

Mix it all together to form a thick batter.

Add 3 tablespoons of Extra Virgin Olive Oil to a hot skillet.

Take a heaping spoonful of your batter and dollop it onto your pan.

You want to spread it out until the cake is about 1/2 an inch thick.

My first batch ended up being a little under an inch thick, and they were still good, but a little more cake like in consistency.

I thought the thinner ones turned out better, and they were easier to control in the pan once you had to go to flip them.

The thin ones also cook faster, so don't walk off and leave them unattended, unless you like your zucchini cakes burnt and overly crunchy, and then I'd have to look at you funny.

You know they are done when they turn a nice golden brown color.

There are all sorts of things you can eat with Zucchini Cakes.

You can make a nice Dill Dip and eat it as a side dish.

You could have them just as they are and eat them with a nice Chicken Dinner.

Or....

You could poach or fry up an egg and eat them for breakfast.

Though there is nothing wrong with the above picture, I have to say, it just looks better once you crack open the yolk of the egg and let it drip down on to your Zucchini Cake.