Zucchini Skillet Cakes Recipe

Name: Zucchini Skillet Cakes Recipe
Total time: 25 min
Ingredients: 4 cups grated zucchini (about 2 pounds or 6 medium squash); sea salt; freshly ground black pepper; 2 eggs, beaten or 1/2 cup pureed tofu; 3 tablespoons snipped chives; 1 garlic clove, minced or pounded in a mortar; 1/2 cup chopped fresh parsley; 2 tablespoons chopped marjoram or 1 1/2 teaspoons dried marjoram; 1 lemon, zest of; 1 cup dried breadcrumbs; 1/2 cup pine nuts, lightly toasted in a dry skillet; 2 tablespoons capers, rinsed and coarsely chopped; olive oil, for frying; sliced cherry tomatoes, if desired (optional) or grape tomatoes, for topping if desired (optional)

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These is a quick, light side dish that is great for using up extra zucchini from the garden. If used as a vegetarian main dish it is great served wit

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Cooking tools:

Grater
Colander
Mortar and pestle
Measuring cup
Measuring spoon
Mixing bowl
Skillet
Spatula
Oven
Stove
Whisk
Fork
Serving platter
Paper towel
Chef's knife
Cutting board
Kitchen shears
Lemon zester
Tongs

Ingredients

4 cups grated zucchini (about 2 pounds or 6 medium squash)
sea salt
freshly ground black pepper
2 eggs, beaten or 1/2 cup pureed tofu
3 tablespoons snipped chives
1 garlic clove, minced or pounded in a mortar
1/2 cup chopped fresh parsley
2 tablespoons chopped marjoram or 1 1/2 teaspoons dried marjoram
1 lemon, zest of
1 cup dried breadcrumbs
1/2 cup pine nuts, lightly toasted in a dry skillet
2 tablespoons capers, rinsed and coarsely chopped
olive oil, for frying
sliced cherry tomatoes, if desired (optional) or grape tomatoes, for topping if desired (optional)