Zucchini Cakes With Diavolo Sauce

May 10, 2023May 10, 20230 2
Zucchini Cakes With Diavolo Sauce – A Delicious & Healthy Meal
in Appetizer

Prep

20 min

Cook

55 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup prosciutto , diced
1 tablespoon olive oil
1/2 medium onion , diced
1/2 medium bell pepper , diced
1 tablespoon tomato paste
2 garlic cloves , minced
1 can diced cut tomatoes
1 tablespoon balsamic vinegar
1/4 - 1/2 teaspoon red pepper flakes
2 tablespoons minced fresh basil
coarse salt , to taste
pepper , to taste
2 cups shredded zucchini
1/2 cup grated onion
1/4 cup seasoned bread crumbs ( Seasoned Breadcrumb Mix works well . )
1 egg
1/4 teaspoon baking powder
2 tablespoons extra virgin olive oil
coarse salt , to taste
pepper , to taste
fresh parmesan cheese

Nutrision Information

Servings Per Recipe
4
Calories
215
Sugar
6g
Fat
14g
Zucchini cakes are a popular vegetarian alternative to crab cakes. They are crispy on the outside, tender on the inside, and full of fresh zucchini flavor. These cakes are easy to make and versatile – you can add different herbs, spices, or cheese to customize them. Diavolo sauce is a spicy tomato sauce with Italian origins. It goes well with seafood, pasta, or grilled meats. You can make it as mild or as hot as you like. Together, zucchini cakes and Diavolo sauce make a delicious and healthy meal that you can enjoy any time of the year. The zucchini adds moisture and texture to the cakes, while the sauce brings depth and zing to the dish. Top it off with some parmesan cheese for extra flavor.

Instructions

1.To make Diavolo Sauce, heat a large skillet over medium heat and add prosciutto, olive oil, onion, and bell pepper. Cook until vegetables are tender.
2.Add tomato paste and garlic, then stir for about 1 minute. Pour in diced tomatoes and break up any chunks. Add balsamic vinegar, red pepper flakes, and fresh basil. Season with salt and pepper.
3.Reduce heat to a simmer and cook for about 30 minutes or until tomato sauce thickens.
4.To make zucchini cakes, preheat the oven to 375°F and mix shredded zucchini, grated onion, bread crumbs, egg, baking powder, olive oil, salt, and pepper in a bowl until well combined.
5.Scoop the mixture by 1/4 cup and shape it into patties.
6.Place the zucchini cakes on a greased baking sheet and bake for about 25 minutes or until golden brown.
7.Serve zucchini cakes with Diavolo sauce and fresh parmesan cheese.

PROS

Zucchini cakes are flavorful, low-carb, gluten-free, and packed with nutrients.

Diavolo sauce is savory, spicy, and made with wholesome ingredients.
It’s high in lycopene and antioxidants.

This meal is great for appetizers or a light lunch.
Easy to make and budget-friendly.

CONS

The cooking process can be messy if you don’t have a good grater to shred the zucchini.

The sauce might be too spicy for some people, adjust the amount of red pepper flakes to your taste.

Zucchini cakes are not very filling, you may need to pair them with a side dish or salad.

HEALTH & BENEFITS

Zucchini contains vitamins A, C, and K, plus potassium, magnesium, and fiber. It’s low in calories, carbs, and fat.
Diavolo sauce is high in lycopene, a powerful antioxidant that may protect against cancer and heart disease. Tomatoes also contain vitamin C and potassium.
Prosciutto is an excellent source of protein and iron, but it’s high in sodium and saturated fat. Use it sparingly.

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