Zucchini Cakes

Ingredients:
2 large zucchini
1/2 cup diced onion

1/4 cup diced red pepper

1/4 cup grated carrots

2 tbsp chopped green onion

1 tsp minced garlic

2 large egg whites

6 tbsp all-purpose flour

2 tbsp corn meal

1 tsp baking powder

1 tsp salt

1 tsp pepper
1/2 tsp red pepper flakes
1/4 cup fresh Parmesan cheese
Olive oil


Grate the zucchini in a large bowl. Once you've grated it all, take it by the handful and squeeze out as much liquid as you can. This will help keep your mix from being too watery. Once you've drained as much liquid from the zucchini as possible, mix in the onion, red pepper, carrots, green onion, and garlic.

Add in the egg whites and mix thoroughly. Mix in the flour, corn meal, baking powder, salt, pepper, red pepper flakes and cheese.

Heat a large skillet (nonstick preferably) over medium high heat. Drizzle about 1 tbsp olive oil in the pan. When the oil is hot, add heaping spoonfuls of the zucchini mixture to the pan. (*TIP: You can make these larger or smaller depending on whether you are serving them as an appetizer or with an entree)

Heat the zucchini cakes for about two minutes on each side, until browned. To keep them warm while you cook the rest of the cakes, place in the oven at approximately 200 degrees or place in the microwave and use the "warming" feature. Serve hot.

This dish was inspired by a recipe by Ina Garten, although I made quite a few modifications to her version.