 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I found this recipe in a catalog but made changes to suit my taste. Zucchini is pretty bland in general but this recipe kicks it up for a simple, delicious meatless meal. Serve with a small side salad for a low Carb dinner. Ingredients:
1 medium zucchini, ends removed, peeled and cubed |
1 3/4 cups panko breadcrumbs |
1 1/4 cups cheddar cheese, shredded |
1 egg, lightly beaten |
2 teaspoons dried parsley flakes |
1/4 cup onion, minced |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
1/8 teaspoon cayenne pepper |
1/4 cup vegetable oil |
Directions:
1. Bring medium pot of water to a boil. Add the eggplant and cook until tender, about 4-5 minutes. Drain well. Place in mixing bowl and mash until smooth.
2. Stir in all ingredients except oil.
3. Shape into patties.
4. Heat oil in large nonstick skillet over medium heat until hot.
5. Add patties 4-5 at a time. Carefully turn after 2-3 minutes when bottoms are golden. Cook until other side is golden, about 2-3 minutes.
|
|