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Thursday, November 10, 2016

Oven Baked Zucchini Cakes


When I was planning my friend's 40th birthday celebration, I knew I wanted to serve my favorite crabcakes as a main course, but I did have a guest in attendance who is allergic to shellfish. I wanted to serve some thing that had the same look as the crabcakes did, without any shellfish component. After much searching on the internet, I found these baked zucchini cakes. I pre-baked them and then just broiled them when I broiled the crabcakes when it was time for dinner, which made things quite easy.  The feta adds a richness, similar to crab.  This would be great served along side roasted vegetables or a big salad.
Oven Baked Zucchini Cakes

1 medium zucchini, trimmed, peeled and grated
½ teaspoon salt
¼ teaspoon black pepper
1 garlic clove, pressed
1 ½ teaspoons olive oil
½ teaspoon baking powder
1 tablespoon chopped dill
1 egg
1/3 cup crumbled feta cheese
½ cup Panko breadcrumbs

Place the grated zucchini in a mesh strainer over a boil. Sprinkle with the salt and toss to combine. Let the zucchini rest for 20 minutes. Squeeze out as much liquid from the zucchini as possible. Preheat the oven to 350 degrees. Grease a cookie sheet with cooking spray. In a medium bowl, stir together the zucchini, pepper, garlic, olive oil, baking powder, dill, egg, feta and Panko. Use ¼ cup of the mixture and form into a patty, place the patty on the prepared baking sheet. Repeat with the remaining mixture. Spray each patty with cooking spray. Bake for 30 minutes, flipping each patty halfway through the cook time, until golden brown.

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