Zucchini Cakes

Wash and cut the end off of one large zucchini.

Shred it using the large holes of a cheese grater.

Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl.

Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste.

Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat.

When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit.

After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Serve with the dipping sauce of your choice and enjoy!