While my mandolin slicer was out, I shredded about 4 to 5 zucchini and squash. Sadly, I still had 4 to 6 cups of shredded stuff left -- after making bread and brownies!  Wow.  This recipe was one way that I found to use up the shredded stuff.  Matt wanted fried zucchini (a la Carl’s Junior, I think), but you can’t do that with the shredded stuff.  These little cakes tasted pretty good, although a bit eggy, but Matt even enjoyed them.  Then again, I did use that ever elusive Cajon seasoning!  We topped them with marinara to make them more filling, almost like a meal.  They were easy to freeze.  I flash froze them on a cookie sheet and then stacked them in plastic containers.  They reheated pretty well also.

Zucchini Patties
adapted from this recipe on allrecipes.com

Ingredients

• 2 Cups grated Zucchini & Squash (I had a higher ratio of Zucchini to Squash, about 4:1)
• 2 Eggs, beaten
• 1/4 Cup chopped Onion
• 1/2 All Purpose Flour (I usually use about 1/2 whole wheat, to try and be healthy)
• 1 Cup grated Cheese (we use whatever is in the fridge, usually a Cheddar and Jack combo, maybe a bit of Parmesean thrown in)
• A Palmful of Cajon Seasoning (approx 1 – 2 T)
• 2 Tablespoons Vegetable Oil (for frying)

Stir together everything except for the vegetable oil, make sure everything is evenly mixed.  You can use either a wooden spoon for this.

Heat the skillet to medium heat.  If you heat it too high, the outside will burn and the insides will not be cooked.  Trust me on this one (or you can just see the burnt sides of the patties in the picture!).  Drop about a tablespoon or 2 of the mixture into the pan and fry on both sides until golden brown & cooked through.

Serve with Marinara sauce or Sour Cream.  Enjoy!