3 medium zucchini
1 tsp. minced garlic
1 very small onion (or half a medium onion), diced
1-1 1/2 cups breadcrumbs (I used Panko)
½ cup Asiago cheese (or Parmesan/Romano)
1/2 tsp. Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
Wash and cut the end off of the zucchini--do not peel. Shred the zucchini 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. Or, alternately, you can put the shredded zucchini on several paper towels, lay more paper towels on top and pat down gently (repeat a couple times).
Place shredded zucchini into a medium sized bowl. Add garlic, onion, breadcrumbs, cheese (shredded), eggs, salt and pepper. Stir with a fork until well mixed.
Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat (I used a bit less and it turned out ok). 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 a nice shade of golden-brown) and cook on the other side until done (about 2-3 minutes).
Place on paper towels (to absorb any oil). Serve with the dipping sauce of your choice and enjoy!
**These were phenomenal. We loved them! And they were so easy.