Parmesan Zucchini Patties

It could be this summertime weather we're having...it could be that the Tastefully Simple incentive trip to Cancun I earned is in 3 weeks...but I've been in the mood lately to try some new 'healthy' meals.  I'm a sucker for trying recipes which include pictures that look appealing to the eye - thus my addiction to Pinterest!

I will say though, I have found several good recipes there.  I generally adapt them to items I have in the house - which of course include several Tastefully Simple products.  And really...why waste time peeling and mincing garlic when I can just grab a bottle of Garlic Garlic?  While I love trying new recipes, I am still a busy mom (it IS soccer season now) and the family doesn't care if it's made from scratch.  If it's made in my home then it is 'Homemade' in my book!

While shredding the zucchini for this recipe, I got a craving for my Mom's Zucchini Bread - so today you get a bonus recipe.  I recommend grabbing an extra zucchini from the store and shredding enough to make both of these.  While I got the typical 'what is that' comment from all the boys as I was making the Zucchini Patties, they were gobbled up quickly and I was told "These Zucchini Balls are pretty good."  To which I corrected them and they were zucchini PATTIES not balls.  Given I live with 4 males...you can just imagine how the conversation took a downturn from there and giggles ensued.... Boys...what can you do except shake your head and laugh along with them :)

Parmesan Zucchini Patties (adapted from recipe in Shape magazine)

Ingredients:

1 Tbsp Roasted Garlic Infused Oil

1 large zucchini, grated

1 large egg

1 c. panko bread crumbs (you can find these in most grocery stores now - and I think they are worth buying for this recipe)

1 tsp Tastefully Simple Seasoned Salt

1/2 c. Parmesan cheese, grated

Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.  Heat a large skillet on medium, and add Roasted Garlic Infused Oil.  In a large bowl, combine all the other ingredients. Mix thoroughly.  Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

NOTE:  I did stick the patties in the oven under the broiler for a couple minutes, but I don't think you really need to do this.  Mine were cooked nice and crispy before then.  We are ours plain.

Mom's Zucchini Bread

3 eggs, beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini

2 tsp vanilla

3 cups sifted flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Preheat oven to 325 degrees.  Grease and flour 2 loaf pans.  Beat eggs, oil, sugar, zucchini, vanilla - cream together.  Sift other ingredients and add to creamed mixture.  Bake one hour.