Zucchini cakes {Gluten free}

The summer is officially here and gardens are in full bloom.  Zucchini is one of the easier veggies to grow and boy do they grow!! We have a few great zucchini recipes to share this summer, here is one that has been perfected.  Enjoy!

 

2 Cup- shredded zucchini

½ Cup- almond flour

½ Cup- shredded cheddar cheese *

2- garlic cloves chopped

1- egg

¼ tsp- garlic powder

½ tsp- herbs de provence

½ C- shredded cheddar cheese 

 

Preheat oven to 350. Add all ingredients to medium size bowl. Slice the zucchini with a Medellin and remove moisture squeezing it into a towel, add to bowl.  Continue adding ingredients, chopped garlic, almond flour, garlic powder and herbs de provence, lastly add one beat egg.  Mix with hands to combine.  Roll into medium size balls and place on baking sheet then slightly flatten.  Bake at 350 for 5 minutes then broil each side on low for 8 minutes, until golden browned.

*Omit the cheese for a paleo version*

Find almond flour here or at your local Trader Joe's, Mothers market or Sprouts.