This simple and delicious zucchini recipe is a favorite in our household, and it’s so tasty that you’ll find yourself cooking it all the time! Packed with fresh vegetables and flavorful herbs, this dish is not only satisfying but also incredibly easy to prepare. Perfect as a main course or a side dish, it’s sure to become a staple in your kitchen.
Ingredients
For the Zucchini Cakes:
- 1 zucchini
- Salt (to taste)
- 1 carrot
- 2 eggs
- 100 grams of cheese (cheddar or your preferred type)
- Fresh parsley (a handful, chopped)
- 1 potato
- 2 cloves of garlic (minced)
- Ground black pepper (to taste)
- Italian herbs (to taste)
- Paprika (to taste)
- 4 tablespoons oatmeal
- 2 tablespoons flour
- Olive oil (for frying)
For the Sauce:
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 cucumber (grated)
- A pinch of salt
Instructions
- Prepare the Vegetables:
- Wash and grate the zucchini, carrot, and potato.
- Place the grated vegetables in a bowl and sprinkle with a pinch of salt.
- Let sit for a few minutes to draw out excess moisture, then squeeze the vegetables to remove as much liquid as possible.
- Mix the Batter:
- In a large mixing bowl, combine the grated vegetables with the minced garlic, ground black pepper, Italian herbs, paprika, and chopped parsley.
- Add the eggs, oatmeal, and flour to the mixture. Stir well until all ingredients are thoroughly combined.
- Grate the cheese and fold it into the vegetable mixture.
- Cook the Zucchini Cakes:
- Heat a generous amount of olive oil in a large frying pan over medium heat.
- Scoop spoonfuls of the vegetable mixture into the pan, flattening them slightly to form cakes.
- Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the pan and drain on paper towels.
- Prepare the Sauce:
- In a small bowl, mix together the sour cream and mayonnaise.
- Grate the cucumber and squeeze out any excess moisture.
- Add the grated cucumber to the sour cream and mayonnaise mixture.
- Season with a pinch of salt and mix well.
- Serve:
- Serve the zucchini cakes hot, accompanied by the cucumber sauce.
Serving Suggestions
- These zucchini cakes can be enjoyed as a main dish or as a side dish.
- Pair them with a fresh green salad for a light meal.
- Serve with a dollop of the cucumber sauce for added flavor.
Cooking Tips
- Make sure to squeeze out as much moisture as possible from the grated vegetables to ensure the cakes hold together well.
- Use a non-stick frying pan to prevent the cakes from sticking and to make flipping easier.
- For a spicier kick, add a pinch of chili flakes to the vegetable mixture.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C.
- Carrot: Rich in beta-carotene and fiber.
- Potato: A good source of vitamins C and B6, potassium, and fiber.
- Cheese: Adds protein and calcium.
Why You’ll Love This Recipe
- Easy to Make: Simple preparation steps make this dish quick and easy to prepare.
- Healthy: Packed with fresh vegetables and wholesome ingredients.
- Delicious: Flavorful herbs and cheese make these cakes irresistible.
- Versatile: Perfect as a main dish or a side dish.
Conclusion
This zucchini cake recipe is a delicious and healthy way to enjoy fresh vegetables. The combination of crispy cakes and creamy cucumber sauce makes for a satisfying meal that’s sure to become a favorite. Enjoy cooking and eating this delightful dish!
Enjoy your cooking!