Reviewed: Sep. 29, 2011

Greetings from Johannesburg, South Africa!I have made this dish twice now and love it. It is quick to prepare and extremely tasty. It is definitely a keeper!

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3 users found this review helpful

Reviewer:

Clive King

Home Town: Johannesburg, Gauteng, South Africa

Reviewed: Sep. 26, 2011

I called these zuccinini cookies and my kids loved them! I made a few adjustments as others had recommended including skipping the crackers. I baked them at 350 for 10min then flipped and they were lovely brown and tasted yummy!! Definitely a repeat in my house.

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3 users found this review helpful

Reviewer:

hthomas

Cooking Level: Expert

Reviewed: Sep. 24, 2011

THESE CAKES WERE SOOOO YUMMY. FROM THE REVIEWS, I EXPECTED THEM TO BE GOOD, BUT THEY HAVE TO BE TASTED TO BE BELIEVED. I DID ADD LEMON AND MINCED GARLIC, AND WAS NOT DISAPPOINTED. I SERVED WITH A MIXTURE OF LEMON, PAPRIKA, AND MIRACLE WHIP FOR DIPPING.

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2 users found this review helpful

Reviewer:

Elle

Reviewed: Sep. 24, 2011

these were delicious. I served them with a grilled pork loin and roasted sweet potatoes. I ate two before we even sat down, and skipped the pork and just ate these. They were even good leftover--cold.

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1 user found this review helpful

Reviewer:

sdewalt

Reviewed: Sep. 22, 2011

This gets my 5 starz for EASE!! I really LOVE crab cakes but they are SO time consuming! This is so fast and EASY! TASTE? tho... really nice, but does not taste crab cake enough for me... So I kept it simple and CHEAP by adding 1 container of Starkist REAL crab meat! It's in a small plastic tub in the refrigerated section, by the imitation seafood's. I added one container and it flavored the whole batch! My husband thought they were completely crab cakes! WONDERFUL and EASY recipe! Thanks for sharing!!! PS.. MAKE SURE YOU DRAIN/PRESS the water from the zucchini first! Makes a HUGE difference!

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7 users found this review helpful

Reviewer:

Slinnco2

Reviewed: Sep. 21, 2011

I don't know what "seafood seasoning" is, omit that, I used salt & pepper. I goofed and mixed the cracker crumbs into the mix instead of the bread crumbs so I tried to dredge in the crumbs, it all fell apart so I dumped the crumbs in the mix too. BAKED 350F 20 min, flip, 20 min more. Great taste, very buttery flavor. Next time I'll omit the butter. Try also Carrot Burgers by Phyllis Moody, Italian Vegetarian Patties by Shecooks2. Those are excellent!

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8 users found this review helpful

Reviewer:

BevKat

Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Reviewed: Sep. 20, 2011

Awsome recipe and great with a pulled pork.

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Reviewer:

Denman

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

Very delicious! My husband raved about these.

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Reviewer:

Sandy

Reviewed: Sep. 20, 2011

I love to try new recipes and this was a good one. I made it exactly the way it was written except I used Panko bread crumbs instead of the crackers. I would make this again.

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1 user found this review helpful

Reviewer:

betty

Reviewed: Sep. 20, 2011

Very good. I used a potato ricer to squeeze all the liquid out of the zucchini. Works better than draining in a colander. If the cake is too moist it will be mushy and fall apart.

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6 users found this review helpful