Last night I was too exhausted to cook, but I wanted something homemade. Cause I've been too exhausted to cook for about 2 months, and I needed some good home cookin'. Oh, and I was out of practically every ingredient (because, like I already mentioned, shopping is a chore best left for times of the year that aren't summer). Oh, AND I had already made the tuna salad sandwiches I bragged about earlier one too many times this week. So I was at a loss. I got on Pinterest, since flopping down in a chair and staring at a computer screen were the only two things I could convince my body to do.
I came across these little gems, and my stomach growled, so I took it as a sign. Well, that, and we have zucchini coming out our ears around here, so I had at least one of the ingredients. And THAT is basically how I decide what to cook these days.
Anyway, here's my version of Zucchini Patties (I knew that if I called them 'cakes', the kids would be too disappointed to give them a fair shake):
1 large (mine was huge) zucchini, shredded and rung out between paper towels
1/2 C. parmesan cheese
1-2 eggs (start out with one, but if your "batter" doesn't stick together at all because your zucchini is the size of a transatlantic jet plane, add another)
1 C. bread crumbs (I just took two slices of bread and broke them up)
Nutmeg (maybe 1/8 tsp? I don't know. Just sprinkle some in)
Smoked Paprika (again, no idea. But make sure there's enough that you can taste it and everything is tinged orange. If you don't have smoked paprika - it's not the same as regular paprika! - go get some. It is amazing stuff.)
1 clove garlic, crushed
Heat large skillet over med heat. Add some olive oil. Place 2" patties in skillet and cook 2 minutes (or more - use your judgement) on each side. Transfer them to a cookie sheet. Broil them for 2-5 minutes. Serve with ranch dressing.
I loved them. They made a perfect light summer dinner when served with melon, blueberries, and cherries. While no one asked for seconds, my children all ate their serving without complaint, and then ended up eating a LOT of fruit.
And that, dear readers, is what I like to call,