These cakes freeze and reheat well. Make them for breakfast, and eat them on their own or with eggs.

Ingredients

4 cups grated zucchini

1 tablespoon sea salt

4 eggs, slightly beaten

1 small onion, finely chopped (about 1/2 cup)

2 cups whole grain bread crumbs (may substitute, in whole or in part, ground walnuts, pine nuts, oat bran, crushed crackers)

1/2 cup Parmesan cheese, grated (may substitute pesto)

1/4 teaspoon cayenne pepper

Sea salt and ground black pepper to taste

4 to 5 tablespoons butter

4 to 5 tablespoons extra virgin olive oil

In a medium bowl, mix zucchini with 1 tablespoon salt and let stand 30 minutes (don't skip this step or cakes will be watery). In a colander, rinse well with water, and squeeze dry in a tea towel.

In a large bowl, mix zucchini with eggs, onion, bread crumbs, Parmesan and cayenne pepper. Season with salt and pepper. Form into patties: 2-inch cakes for appetizers, 3-inch ones for meals.

In a large cast iron skillet on medium-high heat, add up to 4 tablespoons each of the butter and olive oil. (If you use a smaller pan, use less butter and oil, and add more as you go.) Saute a few patties at a time until golden brown, about 3 minutes per side, adding more butter and oil if necessary.

Serve hot.

Makes 18 to 22 small cakes or 12 to 14 large ones.

Per 3-inch cake: 139 calories, 6 gm protein, 13 gm carbohydrates, 7 gm fat, 68 mg cholesterol, 3 gm saturated fat, 256 mg sodium, 1 gm dietary fiber. Recipe tested by Emily Heil; e-mail questions to sundaysource@washpost.com.

Adapted from "Nourishing Traditions" by Sally Fallon with Mary G. Enig, second edition, 2000 (New Trends Publishing, $25).