This will be the first in a series of zucchini posts. We had two huge zucchini that were on the verge of being overripe. I decided that it would be a fun idea to eat zucchini with every meal. I have a perverse idea of fun. This was the breakfast incarnation: zucchini cakes with scrambled eggs. I wanted these cakes to be pretty light in terms of flavor and texture to keep them ‘breakfasty’. We ate them right before going on a three hour hike so I knew that they also had to be filling. Paired with eggs, it made a really good breakfast. I grated the zucchini the night before. I tried to drain as much water off as possible. I put the grated zucchini in a covered colander overnight in the refrigerator.
1 cup grated zucchini, this should be well drained and firmly pressed
1 tsp finely chopped onion
3 tbsp all purpose flour
½ tsp salt
¼ tsp ground pepper
a few tbsp olive oil for pan frying
Combine the zucchini with egg and chopped onion. Stir in the flour and salt and pepper until the mixture is well combined.
Heat enough olive oil to coat the bottom of a skillet. I found that this made enough for four evenly sized cakes of about a ¼ cup each. Cook until brown on both sides, pressing down slightly to release and extra moisture. Drain on paper towel and top with a pinch of kosher salt.
My original intent was to serve this with poached eggs and ham. But I only had two eggs and was out of ham. So, we had this with scrambled eggs with a bit of cheddar cheese. It was still really good. If I had a potato, I would probably add it to the cakes in the future. I think it would give them a slightly firmer texture, more like a latke.