Best 3 Zucchini Pesto Rice Cakes Recipes
Are you looking for a healthy, flavorful, and versatile dish to add to your recipe repertoire? Look no further than zucchini pesto rice cakes! Made with a combination of fresh zucchini, aromatic pesto, and hearty rice, these rice cakes are a culinary delight that offers a perfect balance of flavors and textures. They are a fantastic option for breakfast, lunch, or dinner and can be easily customized to suit your taste preferences.
This article features a collection of zucchini pesto rice cake recipes that cater to different dietary preferences and cooking styles. Whether you're a vegan, vegetarian, or meat-lover, there's a recipe here to满足 your cravings. The recipes include zucchini pesto rice cakes with grilled chicken, roasted vegetables, or a simple fried egg.
Each recipe provides detailed instructions, making it easy for home cooks of all skill levels to create this delicious dish. You'll also find helpful tips and variations to personalize your rice cakes and make them your own. So get ready to embark on a culinary journey and discover the versatility and deliciousness of zucchini pesto rice cakes!
PARMESAN PESTO ZUCCHINI STICKS
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
- Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
- Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
ZUCCHINI & PESTO RICE CAKES
If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+
Provided by Kiwi Kathy
Categories Vegetable
Time 30m
Yield 12 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
- Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
- Serve with a salad and lemon wedges.
Tips:
- For the best flavor, use fresh zucchini that is firm and free of blemishes.
- Grate the zucchini finely so that it incorporates well into the rice cakes.
- Be sure to squeeze out the excess moisture from the zucchini before adding it to the rice mixture.
- Use a good quality pesto sauce that has a vibrant flavor.
- If you don't have any pesto sauce on hand, you can make your own by combining fresh basil, olive oil, garlic, pine nuts, and Parmesan cheese in a food processor.
- Cook the rice cakes over medium heat so that they have a chance to cook through without burning.
- Serve the rice cakes immediately with your favorite toppings.
Conclusion:
Zucchini pesto rice cakes are a delicious and easy-to-make appetizer or side dish. They are perfect for using up leftover rice and zucchini, and they can be customized to your liking. Whether you like them crispy or soft, cheesy or herby, these rice cakes are sure to please everyone at your table. So next time you're looking for a quick and tasty snack or meal, give zucchini pesto rice cakes a try!
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