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Zucchini Cakes

Zucchini Cakes on a bed of rice, topped with broccoli microgreens


Zucchini Cakes

Ingredients

  1. 2 1/2 cups zucchini, grated & drained if really wet

  2. 1 egg, beaten

  3. 2 TBS olive oil + a bit for the skillet

  4. 1 cup cooked quinoa

  5. 1/4 cup onion, minced

  6. 1 tsp Kid Style Old Bay Seasoning

  7. 1/4 cup flour mix*

Directions

  1. In a large bowl, mix zucchini, egg, oil, quinoa, onion & seasoning.

  2. Shape into patties. If it's really moist, squeeze out liquid. Dredge in flour.

  3. Heat up a medium skillet over medium high heat. Add oil and let heat up.

  4. Cook patties until golden, about 5 minutes per side.

  5. Plate & enjoy!


*Flour mix - this is my mom's recipe for gluten-free flour:

  • 1 part sorghum flour

  • 1/2 part white rice flour

  • 1/2 part brown rice flour

  • 2/3 part arrowroot flour

  • 1/2 part tapioca flour

Update: After making this recipe again, we discovered that the cakes do just as well skipping the flour dredging.



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