Zucchini Cakes

Not too long ago I went to the farmers market and the zucchinis were already crazy cheap. I bought a few because why not and then promptly could not figure out what I wanted to do with them. Some ended up in eggs, pasta, nachos (!), but I still had so much. So one night I shredded the remainders up and decided to make a veggie faux latke. It worked out really well. Sometimes the farmers market creates inspiration and sometimes you just buy too many zucchinis.

Zucchini Cakes:

Serves 2

1 potato, shredded

2 medium size zucchinis, shredded

2 medium size carrots, shredded

3 garlic cloves, minced

½ c. matzoh meal

2 eggs, scrambled

Salt and freshly ground pepper to taste

Olive oil

Ricotta (optional)

Preheat oven to 375 degrees. Mix together shredded veggies and then mix in the matzoh and eggs. Form into patties. Place on a greased baking sheet. Sprinkle top with olive oil. Back for 10-15 minutes until cooked through and the tops and edges are crispy. Top with ricotta cheese.

They are tasty and a fun way to do something like latkes without being a slave to the stove. Yum!