Kathy shared this recipe with me that I wanted to share with the rest of you. They were absolutely delicious–thanks, again for sharing Kathy! She served these with pork tenderloin (which I am going to post a new recipe tonight!), I thought you may want to do the same!
1 zucchini, shredded (I pressed the liquid out with a couple paper towels)
salt,pepper and garlic powder ( I use granulated garlic).
1 T corn starch
2 beaten eggs ( possibly could use one egg only)
1 T or so of Parmesan cheese
Mix all together. Heat a non stick pan (use cooking spray). Make the zucchini cakes whatever size you want. Use 1/4 cup measure, cook until nice and brown, flip and brown (takes maybe 5 minutes per side on medium heat). I thought these were very good and am formulating a plan to use a larger one for a wrap or something like that. Of course you can add any herbs etc to your liking. ( I added minced toasted onion and fresh parsley to mine!)