I made a really good zucchini cake the other day. I have huge zucchini’s in my garden…the size of rolling pins and wine bottles. So we are pretty much having zucchinis every day for the next two weeks. I made this recipe up as I went along and it turned out really good. The only thing I would do different is to shred the zucchini about a half hour to an hour before I am ready to make them, add salt and let the water drain out. There was so much liquid coming from the zucchini it took a while for them to fry up.
1 large zucchini or 2 – medium
2 small pkg of goats cheese
1 cup shredded parmesan cheese
3 cups of cooked salad shrimp
3 tbsp fresh parsley, chopped
3 tbsp fresh savory chopped
3 tbsp fresh thyme chopped
Sea salt and pepper
1 ½ cup bread crumbs for the filling
1 – 2 cups panko bread crumbs for the outside
Jalapeno dressing (dressing recipe below)
Dollop of sour cream
Shred the zucchini in a food processor or using a mandolin. Let the zucchini drain in colander. Press out all of the liquid. You can sprinkle salt on the zucchini. That will also help draw out all of the moisture. Put zucchini in a bowl. Add the goats cheese and the parmesan cheese. In the food processor, chop the shrimp until very small, add to the zucchini mixture. Add the herbs, the eggs and the bread crumbs (not the panko bread crumbs). Mix all ingredients together well. Form the mixture into small patties, about the size of your palm. Roll into the panko bread crumbs and fry in olive oil until browned. Top with the jalapeno dressing and a dollop of sour cream.
4 – 5 jalapenos, seeded and chopped until very fine in food processor
1 cup white vinegar
4 tbsp sugar
Mix all ingredients together and let stand for a half hour.