Zucchini Cakes with Marinara

4 cups shredded zucchini

2 eggs, beaten

½ cup Italian bread crumbs

½ cup Parmesan cheese

½ tsp. garlic

½ tsp. onion powder

1 jar spaghetti sauce

Cottage cheese

Shred zucchini using the large holes of the shredder. Place on paper towels and pat dry.  In a large bowl, combine everything but spaghetti sauce; mix well. 

Frying Method:

In a large skillet over medium heat, heat 2 Tbsp. olive oil. Drop 1/4 cup of batter for each pancake and fry for 3 to 4 minutes turning halfway through. Add more oil as needed.

Baking Method:

Grease a cookie sheet well.  Drop ¼ cup of batter for each pancake and bake at 400° for 20 minutes on one side.  Flip and bake for another 15 minutes.

Meanwhile, warm spaghetti sauce in a medium sauce pan and serve over zucchini cakes.  Serve with cottage cheese.