ZUCCHINI CAKES WITH DIAVOLO SAUCE
I download this from Cuisine at Home website and with minor adjustments am posting it here for safe keeping. The dish makes a wonderful light supper for 2.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender.
- Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan.
- Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste. Keep warm while preparing the zucchini cakes.
- Using the large side of the box grater, grate the zucchini and onion. Place in the center of a clean kitchen towel, bring up sides and gently squeeze out the moisture.
- Place in a medium bowl, add the remaining ingredients and combine well with a spatula.
- Heat oil in a non-stick skillet over medium heat and when hot drop the mixture into the hot pan forming into 4 equal cakes. Cook the bottom until crisp, turn and gently press down on top. Continue to cook until the other side is crisp and browned.
- Divide the sauce among 2 plates, top with 2 cakes per each and using a vegetable peeler garnish all with strips of fresh Parmesan cheese.
Nutrition Facts : Calories 377.4, Fat 24.4, SaturatedFat 4, Cholesterol 105.9, Sodium 434.4, Carbohydrate 33.8, Fiber 6.6, Sugar 13.3, Protein 10.1
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Leila Gogichaishvili
[email protected]I'm definitely going to be making these zucchini cakes again. They're so easy to make and they're delicious.
Mmathabo Malemela
[email protected]These zucchini cakes are a great way to get your kids to eat their vegetables. My kids loved them!
No marcy
[email protected]I'm not usually a fan of zucchini, but these cakes are actually really good. The Diavolo sauce is the perfect complement to the zucchini.
Riya Monei
[email protected]These zucchini cakes are a great way to use up leftover zucchini. They're also a delicious and healthy snack.
Janat Mubaam
[email protected]I'm always looking for new ways to use up my zucchini, and these cakes are a great option. They're easy to make and they taste delicious.
Emmanuel Bassaw
[email protected]I love that these zucchini cakes are made with whole wheat flour. It makes them a bit healthier than traditional zucchini cakes.
Pasang Lama
[email protected]These zucchini cakes are a healthy and delicious way to start your day.
Naser Dautoski
[email protected]I've never made zucchini cakes before, but these turned out great. I'll definitely be making them again.
Nuriyah Fredericks
[email protected]I made these zucchini cakes for a potluck and they were a big hit. Everyone loved them!
jamiya lewis
[email protected]These zucchini cakes are so easy to make. I had them on the table in under 30 minutes.
Dar Rizwan
[email protected]I'm not a big fan of zucchini, but I really enjoyed these cakes. They're moist and flavorful, and the Diavolo sauce is the perfect complement.
Kolawole Kenny
[email protected]These zucchini cakes are a great way to get your kids to eat their vegetables. My kids loved them!
Abayomi Oluwaseun
[email protected]I love the combination of zucchini and Diavolo sauce in these cakes. It's a unique and flavorful dish.
AnnRich 40
[email protected]These zucchini cakes are delicious! I made them for a party and they were gone in minutes.
Ontor Mahmud joy
[email protected]I've made these zucchini cakes several times now and they're always a hit. They're the perfect way to use up all the zucchini from my garden.
Tara Shrestha
[email protected]I love this recipe! The zucchini cakes are so easy to make and they're always a crowd-pleaser.
Sanele Maseko
[email protected]These zucchini cakes were a hit with my family! The cakes were moist and flavorful, and the Diavolo sauce added a nice kick. I will definitely be making these again.