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Zucchini Cakes. Made these Eggplant Parmesan-style with a little tomato sauce on the bottom of the baking pan, then the pan-fried zucchini cakes. Topped with a ricotta-tomato sauce mixture and a little mozzarella and into the oven. Yum!
Ingredients
  • 2 cups of shredded zucchini
  • 2 eggs
  • 1/2 cup of flour
  • 1/2 cup of shredded parmesan cheese
  • 1/2 cup of shredded cheddar cheese
  • 1 clove of garlic, minced
  • 2 tbs minced green onion
  • 2 tbs minced white onion
  • bread crumbs (optional)
Instructions

Details See full recipe at : www.thekitchenmagpie.com

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