It’s zucchini week in my kitchen. This delectable Summer Zucchini Cake recipe is just one of many zucchini recipes I’ve been preparing lately.
You could say I’m extremely well stocked with zucchini this summer. I have to admit, it wasn’t my intention to plant four zucchini plants. My plan was to plant two zucchini this summer. Because you know how zucchini plants grow in the warm weather and last year they took over my garden.
So this year I decided to plant two zucchini and four cucumber plants – because I wanted to put up pickles this summer.
Instead, I unknowingly purchased four zucchini and two cucumber plants. Obviously my pickling plans are on hold. 🙁
When zucchini and cucumber plants are starts, they look similar. At least they look similar to me. I’m also guessing one of the high school garden area workers at my local garden store thought the same and mis-labeled the zucchini as cucumber.
I suppose I could say “lucky you!” because I’ve got a few more zucchini recipes to post before the summer is over. Despite my little rant, I do adore zucchini. It’s my go to veggie in the summer because it pairs deliciously with just about anything. It’s also fabulous diced raw and tossed into a summer corn and tomato salad with a balsamic vinaigrette. It’s delicious in stir fry’s and just simply roasted, which is what I do with it most the time.
These summer zucchini cakes are simple to make and can be served as a starter, snack or even light entrée. Enjoy!
- 3 cups shredded zucchini, squeezed
- 1/2 cup almond flour (or sub with bread crumbs)
- 1/2 cup or handful of sliced green onion
- 1 tablespoon Dijon mustard
- 1 cup pepper jack cheese
- 1 egg, lightly whisked
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Ghee or oil for pan frying
- 1 cup sour cream
- 1/4 cup finely chopped cilantro
- Juice of one lime
- Splash of Sriracha or hot sauce
- 1 tablespoon honey
In a medium bowl mix together the sour cream, cilantro, lime juice, hot sauce and honey until thoroughly combined. Hold in the fridge.
In a large bowl mix together the grated zucchini, almond flour, green onions, Dijon mustard, pepper jack cheese and egg. Just before making the cakes, stir in the salt and pepper.
Heat over medium heat enough oil to cover the bottom of a heavy bottom skillet. Once the oil is hot and almost smoking, for tablespoon sized zucchini balls and then drop onto the skillet pressing the top to make a little cake. You can also use muffin scoops to portion out the zucchini cake mix.
Brown the cake on both sides about 3-5 minutes each side depending on the thickness. Transfer the cakes to a paper towel lined plate or baking sheet. Sprinkle with just a bit more salt or parmesan cheese.
Garnish with additional green onion and serve warm with the Cilantro Lime Crema