Zucchini Cakes

1. 1

   Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater.

2. 2

   (Youll need about 4 cups shredded zucchini.)

3. 3

   Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.

4. 4

   Rinse the zucchini shreds under cool water in the colander.

5. 5

   Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture.

6. 6

   Set the shreds in a large bowl.

7. 7

   Grate the onion into the bowl using the large holes of the box grater.

8. 8

   Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.

9. 9

   Heat a large skillet over medium heat.

10. 10

    Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup.

11. 11

    Flatten the mixture into a thick cake with the bottom of the cup and continue making more.

12. 12

    Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes.

13. 13

    If you cant fit all six into your skillet, youll need a little more oil for the second batch.

* Per serving · 4 servings · Values may vary.