Zucchini arepas: Light and crispy zucchini corn cakes topped with monterey jack, salsa, and guacamole.
1½ cups shredded zucchini
1 2/3 cups warm water
1 teaspoon olive oil
¾ teaspoon salt
1½ cups yellow or white masarepa, pre-cooked ground corn flour (I used Goya’s yellow masarepa, which you can find at Latin grocery stores or online).
1 tablespoon of butter, for frying
For serving: salsa, guacamole, Monterey Jack cheese, and/or sour cream