I love anything that uses zucchini in it and we always seem to have tons of fresh zucchini each summer to use from the garden. This is a recipe my sister, Shari, made while she was visiting this past week and we all loved it! It's a really tasty way to use some of that fresh zucchini! Here is what you will need:
1 1/2 cups, shredded zucchini
1/2 cup shredded carrot
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1 cup crushed buttery crackers (Ritz, Townhouse or Club)
1/4 tsp. salt
1/4 tsp. black pepper
2 cups Panko bread crumbs
2 Tbs. butter
1 Tbs. olive oil
Blanche the grated zucchini and carrot in about and inch of boiling water for about 2 minutes. Drain well and squeeze out all of the excess water.
In a mixing bowl mix all ingredients together except the Panko bread crumbs. Refrigerate for at least 1 hour.
With a small cookie scoop or by the tablespoon, scoop out the mixture and form into a ball. Place the Panko bread crumbs in a shallow pie plate or dish. Dip each ball in the bread crumbs and coat.
Place the butter and olive oil in a frying pan over medium heat. Place the Panko breaded zucchini balls in the pan and lightly mash each one Do not mash too much though. Cook until brown on each side. Remove to a paper towel lined plate.
We served these with a horseradish dipping sauce, but they are great just plain also!