Zucchini Cakes

Zucchini Cakes

Cooking spray

2 zucchini, shredded

1 large egg

1/4 medium onion, minced

1/4 cup grated cheddar cheese

1/4 cup seasoned breadcrumbs

1/4 tsp kosher salt and black pepper to taste

Preheat a skillet with about 1/4 cup canola oil. To make the zucchini cakes:

Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking until golden.