Zucchini Cakes
Category: Sides – Vegetables
Level: Easy
Prep Time: 20 min.
Cook Time: 20 min.
What You Will Need:
½ c. Uncooked Quinoa
¼ c. Walnuts (chopped)
4 ½ c. Zucchini (grated)
12 tsp. Salt
¼ c. Green Onions (thinly sliced)
3 T Dill
¾ tsp. Black Pepper
3 oz. Feta Cheese
2 Eggs
2 TB Olive Oil
What You Do:
1. Place quinoa in a mini food processor; process 1 minute or until finely ground.
2. Add chopped walnuts to processor; process until smooth.
3. Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10
minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
4. Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt,
cheese, and eggs in a large bowl; stir to combine.
5. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
6. Heat a large nonstick skillet over medium heat.
7. Add 1 tablespoon oil to pan; swirl to coat.
8. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes.
9. Cook 4 minutes on each side or until browned. Remove from pan; keep warm.
10. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
11 . Serve by themselves or with a nice tzatziki sauce.
The Scoop:
This recipe is from Cooking Light and is fantastic and easy.
Level: Easy
Prep Time: 20 min.
Cook Time: 20 min.
What You Will Need:
½ c. Uncooked Quinoa
¼ c. Walnuts (chopped)
4 ½ c. Zucchini (grated)
12 tsp. Salt
¼ c. Green Onions (thinly sliced)
3 T Dill
¾ tsp. Black Pepper
3 oz. Feta Cheese
2 Eggs
2 TB Olive Oil
What You Do:
1. Place quinoa in a mini food processor; process 1 minute or until finely ground.
2. Add chopped walnuts to processor; process until smooth.
3. Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10
minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
4. Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt,
cheese, and eggs in a large bowl; stir to combine.
5. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
6. Heat a large nonstick skillet over medium heat.
7. Add 1 tablespoon oil to pan; swirl to coat.
8. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes.
9. Cook 4 minutes on each side or until browned. Remove from pan; keep warm.
10. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
11 . Serve by themselves or with a nice tzatziki sauce.
The Scoop:
This recipe is from Cooking Light and is fantastic and easy.
