Gluten Free and/or Paleo, Main Dish

Paleo Zucchini Cakes // Dairy-Free, Gluten-Free, Paleo

July 6, 2015

As much as I love baking, I absolutely have a huge passion for cooking.  I love love love cooking new and unique dishes for dinner.  With being a busy mom I don’t often have time to have a proper grocery shopping trip.  I have all the intention to go to the grocery store, but things happen and I don’t make it.  So I often have to look in my refrigerator right before I start to cook and think of what to make on the whim.

One of my favorite vegetables that I always have on hand are Zucchinis.  I love cooking with Zucchinis – they hold so much flavor and can be used in so many different ways.  One night I looked into my refrigerator and the only fresh item I had on hand were Zucchinis.  Because the Zucchini would be the main highlight of the meal, I needed to make something more substantial.  And then it popped into my head // Zucchini Cakes (or Fritters you might say).  I’m obsessed with making any and all types of Fritters.  Steve approves and loves that obsession as well.

Because I am also obsessed with trying to make all of my favorite dinner dishes Paleo-friendly, I came up with a Zucchini Cake that was made with all simple, dairy-free, gluten-free, Paleo ingredients.  And guess what – they were simple to make and tasty to eat.  A huge win in my book!

Paleo Zucchini Cakes // Dairy-Free, Gluten-Free, Paleo
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Paleo Zucchini Cakes that are Dairy-Free, Gluten-Free, & 100% Paleo
Ingredients
  • 3 cups Shredded Zucchini (about 2 large Zucchinis)
  • 1 tablespoon Salt
  • 3 tablespoons Almond Flour
  • 2 tablespoons Coconut Flour
  • 1 Egg, Beaten
  • ½ Shallot, Minced
  • 2 Cloves Garlic, Minced
  • 1 teaspoon Chili Powder
  • Salt & Pepper, to taste
  • Coconut Oil, for Cooking
For the Tomato Basil Topping //
  • 1 cup Yellow & Red Grape Tomatoes, Cut into quarters
  • 2 tablespoons Fresh Basil, Chopped
  • 1 tablespoon Olive Oil
  • Salt & Pepper, to taste
Instructions
  1. Place the shredded Zucchini in a medium bowl and stir in the 1 tablespoon of salt. Allow the zucchini to sit for at least 10 minutes. At this point the zucchini will have softened and released much of its water. Using a thin tea towel, or your hands, strain out as much of the water from the zucchini as possible.
  2. Place the shredded zucchini back into the bowl and the remaining ingredients, almond flour, coconut flour, egg, shallot, garlic, chili powder, salt and pepper. Stir to combine.
  3. Shape the mixture into approximately 3-inch round patties (about ½-inch thick).
  4. Add a thin layer of coconut oil to a cast-iron pan and heat the pan over medium heat. Add the zucchini cakes to the pan and cook, turning once, until thoroughly cooked and browed on both sides, about 7 minutes on each side.
  5. Place on a paper-towel-lined plate to drain. Serve immediately.
  6. To make the Tomato Basil Topping, stir together all the ingredients in a small bowl - grape tomatoes, fresh basil, olive oil, salt and pepper. Place a large spoonful of the topping on top of each Zucchini cake and serve immediately.

 

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  • Melissa July 6, 2015 at 5:59 pm

    Hmmmm- these look pleasantly interesting! I might have to try it! It is swimsuit season!

  • Rita Sharma September 1, 2015 at 12:15 am

    http://lucknowpackersandmovers.in/
    thanks a lot