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Zucchini Parmesan Cakes Recipe

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This recipe for Zucchini Parmesan Cakes is from Mimi's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 carton Hungry Jack Premium Hashrown Potatoes
1 c. Zucchini, shredded
¼ c. Onion, grated
¼ c. Parmesan Cheese, grated
2 Eggs
3 tbsp. Flour
½ teas. Garlic Powder
¼ teas. Italian Seasoning

¼ c. Olive Oil
Directions:
Directions:
Fill the hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes.
Drain any excess water.
Mix hashbrowns, zucchini and next six ingredients.
Heat 1 tbsp. oil in a skillet or griddle.
Scoop about ¼ c. Potato mixture into pan, pressing down slightly to flatten.
Repeat with remaining mixture.

Cook about 3 minutes on each side until well browned.

Serve with Marinara Sauce.

 

 

 

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