Directions

1. Cut the ends off the zucchini and cut each one in half. Slice the halves into long thin strips, turn the strips and cut into smaller pieces and then rough chop the strips so it’s almost shredded in texture. Placing the cut zucchini in a clean kitchen towel, ring out as much excess water as possible.
2. Put the eggs into a bowl and whisk. Add the zucchini, bread crumbs, ricotta, Parmesan, garlic and green onion and combine thoroughly. Season the mixture with salt and pepper, to taste.
3. Heat oil (about 1/4 inch deep in the bottom of the skillet) on medium heat. When the oil is hot enough, scoop about a 1/4 cup of the zucchini mixture, form into a ball and place in the skillet.
4. Using a Slotted Turner (that you have sprayed with a non-stick spray), flatten the zucchini into a patty. Cook until golden, approximately 3-4 minutes and flip and cook for an additional 2-3 minutes.
5. Place the cooked zucchini cake onto a paper towel-lined plate and cook the remaining zucchini cakes.
6. When done, serve with a dipping sauce, such as ranch.