ZUCCHINI CAKES WITH HERB SOUR CREAM
"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
- Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.
ZUCCHINI CAKES WITH DIAVOLO SAUCE
I download this from Cuisine at Home website and with minor adjustments am posting it here for safe keeping. The dish makes a wonderful light supper for 2.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender.
- Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan.
- Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste. Keep warm while preparing the zucchini cakes.
- Using the large side of the box grater, grate the zucchini and onion. Place in the center of a clean kitchen towel, bring up sides and gently squeeze out the moisture.
- Place in a medium bowl, add the remaining ingredients and combine well with a spatula.
- Heat oil in a non-stick skillet over medium heat and when hot drop the mixture into the hot pan forming into 4 equal cakes. Cook the bottom until crisp, turn and gently press down on top. Continue to cook until the other side is crisp and browned.
- Divide the sauce among 2 plates, top with 2 cakes per each and using a vegetable peeler garnish all with strips of fresh Parmesan cheese.
Nutrition Facts : Calories 377.4, Fat 24.4, SaturatedFat 4, Cholesterol 105.9, Sodium 434.4, Carbohydrate 33.8, Fiber 6.6, Sugar 13.3, Protein 10.1
ZUCCHINI CAKES WITH HERB SOUR CREAM
Steps:
- For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
- For the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, garlic, oregano, 1 teaspoon salt and the pepper in a large bowl. In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the oil over medium heat. Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with the remaining 1 teaspoon salt.
- Serve while hot and crisp with a dollop of the herb sour cream.
CRISPY ZUCCHINI CAKES
Crab cake-inspired dish. Very tasty on ciabatta with arugula.
Provided by acalladonato
Categories Fried Zucchini
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
- Shape mixture into 5 palm-sized patties and dredge in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.6 g, Cholesterol 49.4 mg, Fat 28.3 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 251.3 mg, Sugar 1.3 g
ZUCCHINI CAKES WITH MUSHROOM RAGOUT
Our family loves zucchini, and we tried this recipe last night. It made a delicious and hearty side dish we all enjoyed.
Provided by TasteTester
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Lightly coat 12 2 1/2-inch muffin cups with cooking spray; set aside.
- In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11-14 minutes or until golden.
- Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add mushrooms; cook 4-5 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
- Arrange 3 zucchini cakes on each plate with some of the mushroom and pepper sauce.
Nutrition Facts : Calories 337.8, Fat 12, SaturatedFat 4.2, Cholesterol 63.7, Sodium 1224.2, Carbohydrate 47.8, Fiber 5.5, Sugar 14.2, Protein 11.3
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