Zucchini Cakes with Herb Dipping Sauce

zucchini cakes

I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!

Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.

zucchini cakes

Zucchini are a great source of potassium and have only 25 calories each! They were brought to the United States in the 1920’s by Italian Immigrants (yay immigrants :)). 

Zucchini cakes are so versatile. They may be served as an appetizer with the herb yogurt sauce. They can pair with an egg for a delicious breakfast or lunch. They can be cut into thin strips and top a salad for some added crunch. They can also replace a veggie patty on a burger… the possibilities are endless 😀zucchini cake with fried egg

Zucchini Cakes with Herb Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 cakes
 
Ingredients
Zucchini Cake
  • 3 cups grated zucchini
  • ½ teaspoon kosher salt
  • 1 whole egg, lightly beaten
  • ½ tablespoon garlic, minced
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • ¼ cup all purpose flour
Herb Dipping Sauce
  • ¾ cup Greek yogurt (I like Chobani)
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • 1½ teaspoons fresh mint, chopped
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh chive, chopped
  • ¼ teaspoon garlic, finely minced
Instructions
  1. Sprinkle grated zucchini with kosher salt and place in a strainer
  2. Allow to sit for 15 minutes, until excess water is released from the zucchini
  3. Use a towel to dry zucchini and place in a bowl
  4. Add egg, flour, minced garlic, black pepper and cayenne pepper to the zucchini. Mix until well combined *if mixture is too loose, sprinkle in some more flour
  5. Form 6 equal size patties
  6. Heat olive oil in skillet and add in the zucchini cakes
  7. Cook for 3-4 minutes on each side until golden brown and crisp
  8. Remove from heat and place on paper towel lined dish
Mint Dipping sauce
  1. In a bowl, mix together Greek yogurt, mint, garlic, lemon juice, and kosher salt.
  2. Serve zucchini cakes with the dipping sauce
  3. Enjoy 🙂

 

You may also use a cheesecloth to drain the excess moisture from the zucchini. 

zucchini in bowl

zucchinizucchini cakes

 

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