Serve these with a side of pasta and marinara sauce. Zucchini cakes may also be served with a salad for a lighter meal. This recipe contains capers and pine nuts but can easily be altered for Southwestern flavors by adding ¼ cup of corn, ¼ teaspoon of chili powder and one seeded and diced jalapeño.  

•  5 cups zucchini, coarsely grated (about 4 zucchini)
•   ½ cup tofu, silken
•   1 clove garlic, minced
•   1 jalapeño, seeded, finely diced 
•   3 tablespoons parsley, chopped 
•   3 tablespoons chives, chopped
•   ½ teaspoon marjoram or your favorite seasoning
•   Zest 1 lemon
•   1 cup breadcrumbs
•   ¼ cup capers, drained
•   ½ cup pine nuts, toasted in a dry skillet, chopped
•   ½ teaspoon salt
•   Fresh ground pepper, to taste  
•   Oil or cooking spray, for cooking

 Preheat oven for warming to 250°F (120°C).  After grating, squeeze excess moisture out of the grated zucchini. Toss zucchini with tofu, garlic, jalapeño, parsley, chives, marjoram and lemon zest. Add breadcrumbs, capers, pine nuts, salt and pepper to form a batter.  Heat a non-stick griddle or non-stick skillet to medium heat and add a very thin coat of oil or cooking spray. When hot, add a large tablespoon of the zucchini batter. Cook mixture on each side about 4 minutes or until golden brown. Keep warm in oven until all are cooked and you are ready to serve.