Don’t you love the vibrant vegetables and fruits that are starting to fill the store shelves now? One of the best parts of spring is a turnaround in fresh produce. It makes me giddy to see an abundance of beautiful whole foods. I hope that wherever you are the sun is shining more often than not, and that the warmth of spring is inspiring you to get creative outside and in the kitchen.
Zucchini is a delightful summer squash that is both nutrient-dense and low in calories. It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard, garlic and chives. The zucchini cakes have a crispy outside and creamy center. Keep this recipe in mind this summer if your backyard zucchini harvest is abundant.
Cheers to lovely home cooked meal!
Zucchini is a delightful summer squash that is both nutrient-dense and low in calories. It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard, garlic and chives. The zucchini cakes have a crispy outside and creamy center. Keep this recipe in mind this summer if your backyard zucchini harvest is abundant.
Cheers to lovely home cooked meal!
Zucchini Cakes Recipe
Yields: 8 zucchini cakes
Ingredients:
1 large zucchini, grated (about 3 ½ - 4 cups)
¾ tsp. sea salt
1 Tbsp. flaxseed meal
3 Tbsp. water
1/3 cup red bell pepper, finely chopped (about ½ of a pepper)
1 clove garlic, minced
1 Tbsp. chives, chopped
1 Tbsp. Dijon mustard
¼ tsp. thyme, dried
¼ tsp. pepper
1/8 tsp. red pepper flakes (a small pinch)
3/4 cup brown rice flour
2 Tbsp. coconut oil
Directions:
Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
Add the brown rice flour ½ at a time to the zucchini mixture, and stir until combined and the batter starts to come together in the bowl.
Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
Ingredients:
1 large zucchini, grated (about 3 ½ - 4 cups)
¾ tsp. sea salt
1 Tbsp. flaxseed meal
3 Tbsp. water
1/3 cup red bell pepper, finely chopped (about ½ of a pepper)
1 clove garlic, minced
1 Tbsp. chives, chopped
1 Tbsp. Dijon mustard
¼ tsp. thyme, dried
¼ tsp. pepper
1/8 tsp. red pepper flakes (a small pinch)
3/4 cup brown rice flour
2 Tbsp. coconut oil
Directions:
Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
Add the brown rice flour ½ at a time to the zucchini mixture, and stir until combined and the batter starts to come together in the bowl.
Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
In a large skillet (I used a cast iron skillet), over medium heat add coconut oil. When the coconut oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve.
