Zucchini Cakes

• 1 whole Large Zucchini
• 1 Tablespoon Minced Garlic
• 1/2 cups (to 3/4 Cup) Breadcrumbs
• 1/2 cups 4-cheese Italian Blend (or Parmesan Or Romano)
• 2 whole Eggs
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Olive Oil

1. Wash and cut the end off of one large zucchini.
2. Shred it using the large holes of a cheese grater.
3. Squeeze the shredded zucchini inside of a clean towel until youve removed as much liquid as possible.
4. Place shredded zucchini into a medium sized bowl.
5. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste.
6. Stir with a fork until well mixed.
7. Heat olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat.
8. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit.
9. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
10. Serve with the dipping sauce of your choice and enjoy!

zucchini, garlic, breadcrumbs, italian blend, eggs, kosher salt, freshly ground black pepper, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/zucchini-cakes-2/ (may not work)