Zucchini Cakes In Oven
Simple cakes that are not fried but baked in the oven. I usually fry zucchini cakes on the stove top in few inches of oil, but this time, being in a hurry I decided to just pop them into the oven, so they'll be all done at the same time. No frying, no oily mess, and with aluminum foil covering the baking sheet, no pan washing either!
Total Steps
3
Ingredients
12
Tools Needed
5
Related Article
http://mothermayhave.com/2010/02/16/corn-bread-salad/Ingredients
- 1 large zucchini, grated, excess water squeezed out
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed chili peppers
- 1 teaspoon baking powder
- 5 tablespoons self-rising flour
- 1/4 cup shredded mozzarella
- 2 units eggs, lightly beaten
Instructions
Step 1
Into a big enough bowl, combine the shredded zucchini and shredded mozzarella. In a smaller bowl, mix the salt, black pepper, onion powder, garlic powder, ground nutmeg, paprika, crushed chili peppers, baking powder, and self-rising flour (these are the dry ingredients). Add the dry ingredient mix to the zucchini and cheese, and carefully fold so that all the zucchini is covered with the flour mix. Add the lightly beaten eggs, fold again, and spoon onto a lightly greased cookie sheet (an ice-cream scoop can be used for this).
Step 2
Preheat the oven to 425°F. Once preheated, lower the oven temperature to 375°F and bake the cakes.
Step 3
After baking, turn on the broiler and let the cakes brown on top.