Zucchini Cakes

When I stumbled upon this recipe originally, there were a lot of aspects that I really liked:  it involved loads of vegetables, included eggs (love that vegetarian protein!), and didn’t seem horribly time-consuming.  What really caught my eye, however, was this phrase: “A very forgiving recipe.”

Although I’m very much in love with my new apartment, the kitchen is a bit sparse when it comes to measuring tools.  A few months ago, this would have bothered me. I like to follow recipes pretty exactly, so if I’m told to add half a cup of milk, you can rest assured I will add exactly half a cup of milk.I’m  realizing, however, that recipes can be seen more as guidelines than protocols and that for the most part, exact measurements aren’t really necessary. Instead of a measuring cup, I used an actual cup- or, more precisely, a drinking class.  Ratios were eyeballed, and spices were added to taste. 

Although this style of cooking is definitely growing on me, it still makes me happy when the recipe I’m about to “follow” goes ahead and tells me it will forgive when I change it up.

Just for the record, the zucchini cakes actually turned out really well. Ben even got seconds! 

scrumdiddlyumptious!

Directions

1 large zucchini, finely chopped
1 medium carrot, finely chopped
½ yellow bell pepper, finely chopped
1 small onion, diced
4 eggs, slightly beaten
½ cup flour (or,  if you measure like me, the amount of flour equaling about 1/8 of the vegetables)
1 cup Gruyere, grated  (any cheese should work here. I just really, really like Gruyere)
½ cup Parmesan, grated
Olive oil
Salt, Pepper, and Garlic Powder to taste

Add everything but the olive oil in a large bowl. 

pre-cooked zucchini cake parfait. 

Mix well, and add salt, pepper, and garlic powder to taste.

mixed & ready to go.

Heat oil in a skillet on medium-high.

Drop veggie-egg mixture in heaping table spoons onto the skillet, cook on both sides until golden brown.

bon appetit!