Zucchini Cakes With Horseradish Sauce Recipes

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ZUCCHINI CAKES WITH HERB SOUR CREAM



Zucchini Cakes with Herb Sour Cream image

"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

2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

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 HERB SOUR CREAM



Zucchini Cakes with Herb Sour Cream image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups sour cream
1 tablespoon minced chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini
2 cups plain breadcrumbs
1/4 cup grated Parmesan
2 teaspoons finely chopped fresh basil
2 teaspoons minced garlic
2 teaspoons finely chopped fresh oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

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.

BROCCOLI & HORSERADISH SAUCE



Broccoli & Horseradish Sauce image

This flavorful vegetable recipe is a family favorite. We usually serve it alongside prime rib for holidays and special occasions.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 5

1 bunch broccoli, cut into florets
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1/4 teaspoon Worcestershire sauce

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.

Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 132mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

HERBED FISH CAKES WITH GREEN HORSERADISH SAUCE



Herbed Fish Cakes with Green Horseradish Sauce image

Provided by Miriyam Glazer

Categories     Fish     Appetizer     Sauté     Passover     Quick & Easy     Lunch     Bass     Spring     Kosher     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 18

Number Of Ingredients 8

1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
3 1/2 tablespoons extra-virgin olive oil plus more for frying
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper
Green Horseradish Sauce

Steps:

  • Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
  • Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

ZUCCHINI CAKES WITH DIAVOLO SAUCE



Zucchini Cakes With Diavolo Sauce image

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

1/4 cup prosciutto, diced
1 tablespoon olive oil
1/2 medium onion, diced
1/2 medium bell pepper, diced
1 tablespoon tomato paste
2 garlic cloves, minced
1 (14 1/2 ounce) can diced cut tomatoes
1 tablespoon balsamic vinegar
1/4-1/2 teaspoon red pepper flakes
2 tablespoons minced fresh basil
coarse salt, to taste
pepper, to taste
2 cups shredded zucchini
1/2 cup grated onion
1/4 cup seasoned bread crumbs (Seasoned Breadcrumb Mix works well.)
1 egg
1/4 teaspoon baking powder
2 tablespoons extra virgin olive oil
coarse salt, to taste
pepper, to taste
fresh parmesan cheese

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

HORSERADISH CHICKEN, BUTTERNUT SQUASH, AND ZUCCHINI SHEET PAN DINNER



Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner image

This horseradish chicken with sage and Parmesan butternut squash, and garlic zucchini is on your table for dinner in less than 1 hour. 3 different flavors, 3 medium bowls, and all cooked on 1 sheet pan.

Provided by Chef Mo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 15

2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
¼ cup chopped fresh sage
¼ cup grated Parmesan cheese
2 tablespoons olive oil
½ teaspoon salt
4 boneless, skinless chicken thighs
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 medium zucchini
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).
  • Combine horseradish, Dijon mustard, onion powder, and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet.
  • Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 420.6 calories, Carbohydrate 32.8 g, Cholesterol 69.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 23.2 g, SaturatedFat 5.5 g, Sodium 555.3 mg, Sugar 7.7 g

ZUCCHINI CAKES WITH HORSERADISH SAUCE



Zucchini Cakes with Horseradish Sauce image

I got the idea for this recipe from a Greek restaurant I worked at. The horseradish sauce is my favorite thing about them because I love that rush of spiciness that clears the sinuses.

Yield serves 1

Number Of Ingredients 10

2 green onions
1/4 cup mayonnaise
2 teaspoons horseradish
1 teaspoon milk
1 zucchini
1 small clove garlic
1 egg yolk
1 tablespoon flour, plus about 1/4 cup for dipping
Salt and pepper
1 tablespoon canola oil

Steps:

  • Cut off and discard the roots of the green onions, and cut the whites and about 1 inch of the green parts into thin slices. Place half the sliced green onions, the mayonnaise, horseradish, and milk in a small bowl and stir until well combined. Reserve the rest of the sliced green onions.
  • Cut off the ends of the zucchini and discard. Grate the zucchini and place it on a paper towel. Wrap the paper towel around the zucchini and squeeze over the sink to remove the excess liquid. Peel and finely chop the garlic or pass it through a garlic press.
  • Lightly beat the egg yolk in a large bowl. Add the reserved green onions, the garlic, and 1 tablespoon of the flour. Gently stir in the zucchini and season with salt and pepper. Put the 1/4 cup of flour into a small, flat dish. Form the zucchini mixture into 2 balls, dip the balls into the dish of flour so that they are coated all over, and flatten them slightly to form the cakes. Heat the canola oil in a large nonstick skillet over medium heat, add the zucchini cakes, and cook for 5 to 7 minutes on each side, or until golden brown.
  • Place the zucchini cakes on a plate and top with the sauce.
  • The horseradish website (yes, it really exists, www.horseradish.org) calls horseradish a root with roots. It's been used for various purposes for more than three thousand years, including as a remedy for back pain, a treatment for rheumatism and tuberculosis, a cure for headaches, and-you guessed it-an aphrodisiac.

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