Ingredients
Scale
- 3 cups shredded zucchini
- 1 small onion, shredded
- 3 eggs
- 4 oz. shredded Parmesan, Asiago, or other hard cheese
- 1 ¼ cups bread crumbs
- 1 tsp. salt
- ½ tsp. fresh ground pepper
- 1 T fresh dill, minced
- 1 T fresh basil, minced
- 4 tsp olive oil, divided
Instructions
- Crack 3 eggs, salt, and pepper into a large mixing bowl, beat thoroughly with whisk.
- Add zucchini, onion, and bread crumbs to bowl, mix thoroughly. Stir in cheese and herbs.
- Heat 2 tsp of olive oil in a nonstick pan, over medium heat. Put four uncooked cakes in the pan, using 1/8 of batter for each cake. Cook cakes for 3-4 minutes, until edges are dry and golden brown. Flip cakes over in pan and cook for an additional 3-4 minutes. Repeat step 3 with remaining oil and batter.
