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Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

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Zucchini Cakes - Baked or Fried


This recipe for Zucchini Cakes was created one afternoon as I was making my Stuffed Zucchini recipe. I accidentally destroyed the skins of the zucchini as I was scooping out the flesh. In my frustration I decided to continue chopping up the entire vegetable, skin and all. Instead of filling the hollowed zucchini shells with the prepared mixture, I formed cakes instead and baked them just as I would with salmon or crab cakes.

I usually opt for the healthier baked method but if you like your food fried, these cakes are equally delicious when finished in a frying pan with a small amount of olive oil.

Either way, the result was another wonderful vegetable side dish. This could even been a great main course served with a tossed salad.

Easy applies here. Measurements are approximate and you don't have to be exacting.

Ingredients...

  • 1 large zucchini
  • 1/2 cup bread crumbs (any type)
  • 1/2 cup minced shallots, leeks, or onions
  • 1 or 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons grated Parmesan for topping
  • cooking spray for coating foil lined pan

Here's how you do it...
  1. Bring 1/2 inch of water to simmer in a flat pan for which you have a cover (frying pans work)
  2. Cut off the light green end of the zucchini.
  3. Using tongs, place the zucchini in the simmering water, cover, and set your timer for 7 minutes.
  4. Meanwhile...in a medium bowl, blend the eggs, bread crumbs, minced onions, and 1/2 cup of grated cheese.
  5. When the zucchini is done simmering...using tongs...remove it from the pan to a cutting board.
  6. Allow a couple of minutes to cool for ease in handling.
  7. Slice and then thoroughly chop the zucchini.
  8. Add the chopped zucchini to the bread crumb mixture.
  9. Form small cakes and place them on a greased (or sprayed) foil lined baking pan.
  10. Top each cake with some grated parmesan.
  11. Bake at 350F for 30 minutes or until the cheese begins to turn golden.
  12. Optional Frying...If you prefer pan frying, bring a skillet to medium heat. Add a couple of tablespoons olive oil. Cook 4 minutes on each side or until golden brown. Add final grated Parmesan as a garnish.
This recipe makes 6 small cakes.

1 comment:

mothersson2002 said...

I am doing this with patty pan squash.