On Tap Oil & Vinegar Recipe Detail

Zucchini Cakes

Ingredients:

• 1 large zucchini grated
• 1/2 cup fresh Parmesan cheese, grated
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg
• 1/4 tsp paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 2 tablespoons olive oil

Directions:

Remove excess water from the grated zucchini by squeezing it in paper towels. Mix all ingredients in a bowl, except the olive oil, and combine thoroughly. Divide mixture into 8 pieces. Roll each piece into a ball and then flatten to form a patty.

In a non-stick pan over medium heat, add olive oil. When the oil is hot, add patties and cook until golden brown, turning once. (Approximately 3 minutes per side).

Dill Dipping Sauce

• 1/3 cup Greek yogurt (full fat yogurt will ensure the dip isn't watery)
• 1 garlic clove, minced
• 1/8 tsp salt
• 1 tsp lemon juice
• 2 tsp minced dill
• 2 tsp minced chives

Whisk all ingredients together.