Best 4 Zucchini Cakes With Diavolo Sauce Recipes
Welcome to a culinary journey where flavors dance and textures delight! Prepare to tantalize your taste buds with Zucchini Cakes and their perfect partner, Diavolo Sauce. These golden-brown cakes, crafted with grated zucchini, onions, and a symphony of herbs, offer a symphony of flavors that will transport you to a Mediterranean paradise. Served alongside the vibrant Diavolo Sauce, a fiery blend of tomatoes, roasted red peppers, and a touch of chili, this duo promises an unforgettable dining experience. Get ready to embark on a culinary adventure that will leave you craving for more!
In addition to the Zucchini Cakes and Diavolo Sauce, this article offers a delectable array of recipes to satisfy every palate. Indulge in the zesty flavors of Lemon Butter Sauce, a classic accompaniment that elevates any dish with its bright and tangy notes. Discover the versatility of Zucchini Fritters, a crispy delight perfect for appetizers or snacks, served with a zesty Tzatziki Sauce for an extra burst of freshness. And for a sweet treat, relish the irresistible Zucchini Bread, a moist and flavorful loaf infused with the goodness of zucchini and warm spices. With so many culinary delights to explore, your taste buds are in for a delightful journey!
ZUCCHINI CAKES WITH HERB SOUR CREAM
"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
- Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.
ZUCCHINI CAKES
If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 patties.
Number Of Ingredients 9
Steps:
- In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 567mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
EASY ZUCCHINI CAKES
Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.
Provided by Renee
Categories Fried Zucchini
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
- Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g
ZUCCHINI SPICE CAKE
I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.
Provided by BECCARAE1
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- Place grated zucchini in a colander and set aside to drain.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g
Tips:
- Use a mandoline or food processor to quickly and easily slice the zucchini. This will help you achieve uniform slices that will cook evenly.
- Be sure to squeeze the excess moisture out of the zucchini before cooking. This will help prevent the cakes from becoming soggy.
- Use a nonstick skillet or griddle to cook the cakes. This will help prevent them from sticking and burning.
- Cook the cakes over medium heat until they are golden brown and cooked through. This will usually take about 4-5 minutes per side.
- Serve the cakes immediately with your favorite sauce. The diavolo sauce in this recipe is a great option, but you could also use your favorite marinara sauce or pesto.
Conclusion:
Zucchini cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect zucchini cakes every time. So next time you have some zucchini on hand, be sure to give this recipe a try. You won't be disappointed!
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