The Chef came up with this recipe in order to use up some of this season's bounty of zucchini. Delicious as a side dish, or, to satisfy the Sous Chef's vegetarian leanings, as a small plate main dish as well. Because it's so light and moist, it doesn't require a sauce.
2 C. grated zucchini (1 medium-large zucchini)
1/3 C. finely diced shallots or red onion
1/3 C finely diced celery
1/3 C finely diced red pepper or minced red jalapeno (no membranes or seeds)
1 egg yolk plus 1 whole egg
1 C. Fresh breadcrumbs
1/3 C. finely grated Parmesan-Reggiano
2 tsp. Fines Herbes
Salt, pepper, garlic to taste
Form into four 1” high patties (squeezing out excess juice if needed), and lightly dip both sides into Panko breading. These are really delicate so handle gently!
