Vegetarian Zucchini Cakes

As a mother of three boys, I oft find myself looking for ways to add (er.. dump) more protein into my children's diets.  "They are growing boys and need their red meat!"  Or so my Texas mother emphasizes when we catch up on phone calls.  However, it's easy to forget that vegetables, fruits and grains are just as important as protein. Preparing a veggie-centric meal doesn't have to be as challenging as it sounds.

This is a recipe I picked up during my travels to Greece - particularly to Kalamata (where the olives are grown!).  The Greek word is kolokythokeftedes which literally means "Zucchini Balls." Please don't let the name put you off. It really is quite delicious and easy to replicate at home. Recreating the oceanside table in Greece might be close to impossible though!

Zucchini Cakes
Makes 6-8 servings


Ingredients:

• 3 tablespoons olive oil
• 1 small to medium onion, finely diced
• 6 small zucchinis, grated (the darker the green, the better!)
• 1 cup corn kernels
• 3 tablespoons grated parmesan or pecorino cheese
• 1 cup fresh breadcrumbs
• 1 teaspoon dried oregano
• 2 eggs, scrambled
• Sea salt and fresh cracked pepper to taste
• Tzatziki sauce for dipping, optional
• Fresh dill to sprinkle on top, optional

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mix all ingredients together in a mixing bowl. Form the mixture into small balls, approximately two tablespoons in size. Place the balls on the parchment-lined baking sheet and flatten slightly (to form a "patty" shape).  Bake for 15 minutes on each side for a total of 30 minutes.  Option to add the tzatziki sauce and dill sprigs on top.  Serve warm or cold.

Bon appetit to you and your bébés!