Tex-mex Zucchini cakes

I love cooking. So every now and then I try out new recipies.

I also try to make my own creations. Which is sort of what I did today. Yay.

Today has just been an extrodinary day in general. I'm so happy with the way things are panning out in my life and I hope I continue to move forward and discover new adventures along the way.

Anyway back to the main topic. FOOD.

I love food.

So, I'm on a health kick right now. I want to eat healthier and live a heathier life style. Of course, I can treat myself so I'm not talking about eating JUST greens and drinking JUST water for the rest of my life. But I have limited my soda intake (I usually inhale Pepsi) and I have cut many carbs from my life. I've switched to Whole Grains and drink a lot of water.


I decided to be different today for lunch. Since it's nearly summer, zucchini's are in season. I never was a fan of veggies growing up but I love them now and I adore vegtable meals.

(Don't get me wrong, I'm always going to remain loyal to bacon).

So, now I'm stuck with a zucchini with no idea of how to prep it into something satisfying.

And then...the idea. Tex-mex Zucchini cakes!!! Tex-mex only because instead of parm cheese I use a Taco cheese blend since it was all we had in the fridge.

Tex-mex Zucchini Cakes

Prep time: 10 minutes
Cooking time: 3-4 minutes on each side.

Ingredients:
-1 small or medium zucchini
-bread crumbs. (I made my own out of whole wheat bread)
-1 egg
-a pinch of dried thyme
-a couple pinches of garlic salt
-a couple pinches of pepper
- 1/4 cup Mexcican cheese blend


Shred the zucchni using a cheese grater or box grater. Drain excess water (MAKE SURE THEY ARE DRY I MADE THAT MISTAKE THE FIRST TIME). Set aside in a medium bowl.
Combine all ingredients. Form into quater inch patties, slightly smaller than hamburger patties. Heat olive oil in a frying pan. Place patties gently into the oil. Let cook for 3-4 minutes or until one side is nice and brown and flip. Cook the other side. Use a slotted spoon/spatula to drain the oil and place on serving plate.

Also for an extra tidbit. These cakes taste marvalous with this ricotta dip I prepped in minutes.

Ricotta Dip
-A couple spoonfuls of ricotta cheese
-A 1/2 cup of fat free mayo. (I found the kind with a hint of olive oil is perfect in this)
-garlic salt
-pepper (to taste)

Combine ingredients in a bowl. Serve next to zucchini cakes.

They're delicious, trust me.