Baked Zucchini Pancakes -- using up those giant zucchini

Our garden continues to be invaded by giant zucchini!!! Consequently, I'm constantly on the lookout for ways to use the evasive veggie. I'm made zucchini pancakes  (cooked on the griddle) and an assortment of other recipes (see Vegetable Index on the right side of this recipe); this new baked version is a great addition to my collection.

Baked Zucchini Cakes   Makes about 8

1 lb. zucchini (about 2 medium)

1/2 teaspoon salt

1/4 medium onion, grated

1 large egg, beaten

1/3 cup breadcrumbs, plain or seasoned

1 tablespoons all-purpose flour

1/4 cup Parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

Dollop of sour cream for garnish if desired

1. Preheat oven to 375°. Line a baking sheet with parchment paper and spray paper with pan release.
2. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a the grater (or use food processor); grate the onion into the same bowl.
3. Toss the grated zucchini and onion with ½ teaspoon salt and set aside for about 10 minutes.
4. Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Or, wrap the zucchini up in a clean dishtowel and wring out the water.
5. Move the zucchini back to the mixing bowl (there should be about 2 cups of zucchini at this point).
6. Stir in all remaining ingredients until completely combined.
   
   
   
   
7. Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties, flatten, and then bake for an additional 10 to 15 minutes until golden brown and crispy.
   
8. Remove from oven and serve immediately in order to retain their crispy texture. Add a dollop of sour cream if desired.

Recipe without photos . . .

Baked Zucchini Cakes   Makes about 8 

1 lb. zucchini (about 2 medium)

1/2 teaspoon salt

1/4 medium onion, grated

1 large egg, beaten

1/3 cup breadcrumbs, plain or seasoned

1 tablespoons all-purpose flour

1/4 cup Parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

Dollop of sour cream for garnish if desired

1. Preheat oven to 375°. Line a baking sheet with parchment paper and spray paper with pan release.
2. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a the grater (or use food processor); grate the onion into the same bowl.
3. Toss the grated zucchini and onion with ½ teaspoon salt and set aside for about 10 minutes.
4. Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Or, wrap the zucchini up in a clean dishtowel and wring out the water.
5. Move the zucchini back to the mixing bowl (there should be about 2 cups of zucchini at this point).
6. Stir in all remaining ingredients until completely combined.
7. Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties, flatten, and then bake for an additional 10 to 15 minutes until golden brown and crispy.
8. Remove from oven and serve immediately in order to retain their crispy texture. Add a dollop of sour cream if desired.