Have you ever done something that later left you thinking “self, you’re awesome for doing that!”? Well, over the summer people were leaving zucchini at my doorstep and then running away. Not really, but that’s a better story than me feeling sorry for the unloved zucchini and bringing any and all that was offered to me into my home. I’m an adopter, that’s what I do.
I pulled out my food prossor and grated a few large zucchinis then put them in freezer bags for a later date. That later date came and I knew I needed to make zucchini cakes. I also knew that the recipe should involve feta. Almost every recipe should involve feta in my opinion.
Zucchini and Feta Griddle Cakes (makes two)
Ingredients:
1 C grated and drained zucchini- 20 calories
¼ C crumbled feta – 90 calories
1 egg – 70 calories
½ t salt
1 clove of garlic minced (or garlic powder)
¼ C flour- 114 calories
2 t olive oil – 80 calories
Total calories: 374
Per serving: 187
Directions:
Squeeze excess water out of zucchini. Combine all ingredients except for the olive oil into a large bowl. Mix well with hands or a wooden spoon.
Pour olive oil in griddle and heat over medium for a couple of minutes. Divide zucchini mixture then form into two patties.
Cook on both sides for about two minutes. Or until the feta begins to melt.
Serve with greek yogurt, sour cream, or marinara sauce.
Enjoy! They tasted like fresh zucchini, but cake-like and tangy/salty from the feta. Definitely plan to make them again. Plus Josh loved them which is a bonus.
(pictured here with butternut squash fries and salmon)
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