Zucchini Cakes Thanks to Ree and Ryan

Zucchini Cakes. Hmm? Is that kinda like a pancake but with Zucchini instead of flour?

The Pioneer Woman has done it again, introducing Delicious foods and now with her guest blogger Ryan. Ryan was kind enough to concoct something so wonderful and share with PW's groupies. Thanks to Ryan and Ree. Check out Ryan's Zucchini Cakes at http://www.thepioneerwomancooks.com/. Below you will find my version with Ryan's inspiration.

Herbed Garlic Zucchini Cakes

2 cups shredded garden fresh zucchini
1/2 cup garlic and herb bread crumbs
1/2 cup shredded Parmesan cheese
1 tsp minced garlic
1 tsp basil
1 egg (with white things gone)
salt and pepper
a few shakes Lawry's Garlic Salt

Olive oil
ketchup or marinara sauce or ranch dressing or some kind of yogurt dip

In a mixing bowl, combine zucchini, crumbs and cheese. Add the garlic and spices and stir. Now add the egg and stir until all ingredients are combined well. Pour olive oil into a fry pan, enough oil to fry one side at a time. Heat until zuke will sizzle.

Using a table spoon scoop a heaping blob of the zuke mix, take another table spoon and smash that into a patty. Yes, spoon your zucchini cake. Place zuke patty onto the pool of hot oil. Cook for about 2 minutes until the cake is browned. Flip and do the same to the other side. Serve immediately with whichever dip you chose.

Enjoy! They are crunchy, a little cheesy and just so darn tasty! Rob is not home yet. I will post his opinion once he eats one of these babies.