Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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simple zucchini cakes

Summer is coming to a close and I am doing my best to enjoy every last bite of its amazing produce. Yesterday I made a zucchini bread and ended up having a bit of leftover grated zucchini so today I turned it into these little zucchini cakes for lunch. This basic recipe is delicious on its own, but it can be modified in a variety of different ways by adding in any of the following: finely minced red onion, fresh basil, parsley or dill. You could also substitute feta cheese for the Parmigiano-Reggiano as well. I prefer to leave the skin of the zucchini on so that I get a nice contrast of color and to use the large holes of a box grater so that it keeps the pieces of the zucchini large enough to see them. For quick entertaining, simple increase the recipe and make slightly smaller cakes, and place a dollop of the lemon yogurt sauce over the top of each one and garnish with fresh herbs.

3/4 cup grated zucchini
2 tablespoons flour
2 tablespoons plain breadcrumbs

2 tablespoons grated Parmigiano-Reggiano, plus extra for garnish
1 egg, beaten
Salt, to taste

Freshly ground black pepper

1 tablespoon extra virgin olive oil
2 tablespoons plain Greek-style yogurt
Juice from 1/4 lemon

1. Squeeze out any water you can from grated zucchini and discard. Place zucchini in a medium bowl along with flour, breadcrumbs and Parmigiano-Reggiano. Toss to combine. Add 1/2 egg (discard remaining egg or save for a later use) and toss again to combine (mixture should be a little wet). Season with salt and pepper.
2. Heat olive oil in a medium sauté pan over medium heat. Divide batter into two round cakes. When pan is hot, add cakes to pan. Cook until lightly golden brown on one side, about 3-4 minutes. Flip and cook on other side until browned, another 2-3 minutes. Transfer cakes to a paper towel-lined plate and set aside.
3. In a small bowl, combine yogurt and lemon juice and season with salt and pepper.
4. Transfer cakes to a serving plate and serve with a dollop of yogurt sauce and additional Parmigiano-Reggiano sprinkled over top of cakes.

Serves 1.

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