Zucchini Cakes

  This warm (seriously, high is 70) January day is causing me to think it's spring-- time to plant, harvest, and eat from my veggie garden.  I began to crave zucchini cakes... 

 

Ingredients

• 2 cups grated zucchini, drained & patted dry
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt & pepper to taste
• 2 tablespoons vegetable oil

Directions

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.