Vegetarian Zucchini Cakes Recipe ~ Dairy, Soy, and Gluten Free!
Zucchini is a delightful summer squash that is both nutrient-dense and low in calories. It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard, garlic and chives. The zucchini cakes have a crispy outside and creamy center. Keep this recipe in mind this summer if your backyard zucchini harvest is abundant.
Vegetarian Zucchini Cakes Recipe (Dairy, Soy, and Gluten Free)
Ingredients:
1 large zucchini, grated (about 3 1/2 – 4 cups)
3/4 teaspoon sea salt
1 Tbsp. flaxseed meal
3 Tbsp. water
1/3 cup red bell pepper, finely chopped (about 1/2 of a pepper)
1 clove garlic, minced
1 Tbsp. chives, chopped
1 Tbsp. Dijon mustard
1/4 teaspoon thyme, dried
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (a small pinch)
3/4 cup brown rice
2 Tbsp. olive oil (or coconut oil)
Preparation
1. Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
2. In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
3. Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
4. Add the brown rice ½ at a time to the zucchini mixture, and stir until combined and it starts to come together in the bowl.
5. Divide mixture into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
6. In a large skillet (I use a cast iron skillet but any type of large skillet will do) add olive oil over medium heat. When the olive oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
7. Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve. Enjoy!
Feel free to email me at sisterjuanita@yahoo.com regarding your health questions or concerns.
Vegetarian Zucchini Cakes Recipe (Dairy, Soy, and Gluten Free)
Ingredients:
1 large zucchini, grated (about 3 1/2 – 4 cups)
3/4 teaspoon sea salt
1 Tbsp. flaxseed meal
3 Tbsp. water
1/3 cup red bell pepper, finely chopped (about 1/2 of a pepper)
1 clove garlic, minced
1 Tbsp. chives, chopped
1 Tbsp. Dijon mustard
1/4 teaspoon thyme, dried
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (a small pinch)
3/4 cup brown rice
2 Tbsp. olive oil (or coconut oil)
Preparation
1. Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
2. In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
3. Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
4. Add the brown rice ½ at a time to the zucchini mixture, and stir until combined and it starts to come together in the bowl.
5. Divide mixture into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
6. In a large skillet (I use a cast iron skillet but any type of large skillet will do) add olive oil over medium heat. When the olive oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
7. Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve. Enjoy!
Feel free to email me at sisterjuanita@yahoo.com regarding your health questions or concerns.
This recipe sounds good Sister Juanita...and I love zucchini! Thanks for sharing!