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!
- 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
- 1 cup Yellow & Red Grape Tomatoes, Cut into quarters
- 2 tablespoons Fresh Basil, Chopped
- 1 tablespoon Olive Oil
- Salt & Pepper, to taste
- 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.
- 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.
- Shape the mixture into approximately 3-inch round patties (about ½-inch thick).
- 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.
- Place on a paper-towel-lined plate to drain. Serve immediately.
- 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.