I would like to start this post by pouting like a child, so if you don’t want to be a part of this brief moment of nonsense, kindly skip down to the next paragraph. BEING AN ADULT IS HARD and I DONT WANNA DO IT!! Remember back in the day, I think it was a Wednesday, where all you dreamed about was being a grown up? At that time the future seemed so amazing and full of possibilities. I am not in any way saying I don’t enjoy my adulthood because Bloody Mary’s whenever I want is pretty awesome, but damn someone should have smacked me around a bit and told me to enjoy my time with minimal responsibilities, an efficiently functioning metabolism and optimism galore! I used to get so excited about turning 30. 30 was going to be my year! I thought 30 was the age you had it all figured out. At 30 I would have a career, an awesome life, a body I could tolerate and not a single care in the world, because I would be 30, duh. Well 30 has come and gone. While I do have a great career and a pretty awesome life I have absolutely nothing figured out! Not a damn thing! I have learned to love my body, and stopped waiting for those last 10 pounds so we can look at that as a huge win. Everything else feels just as up in the air as it has ever been. But that’s ok. Besides, having everything safely on the ground right where they should be would probably be extremely boring. Right? I am just going to come to terms with all this and move on!
Ok, now that I have that out of my system, lets move on together. Today I am here to share this random little recipe with you. This recipe came about after harvesting an abundance of garden fresh zucchini from my parent’s backyard and purchasing a Costco block of Kerrygold Dubliner cheese. Both needed to be used in a timely manner, aka the zucchinis were looking a little worse for the wear and the cheese was close to becoming a source for penicillin! Ok, maybe the penicillin comment is a bit exaggerated, but there was a shit ton of zucchini. Shit ton is an actual measurement! It means a lot! With a lot of zucchini and a lot of cheese to match I went ahead and got crackin’ in the kitchen. Thankfully the two paired well together and I have this great recipe to share with you! I really hope you enjoy it as much as the family and I did. I whipped these little babies up for them and paired the cakes with a BBQ’d ribeye, courtesy of my father, and some perfectly grilled asparagus.
My favorite thing about this recipe, besides the flavor, is the fact that it provided an opportunity to use up our zucchini surplus and it’s simple. Shred some zucs (pronounced ZOOKS) and shred some cheese. BAM, mike drop! Just kidding there is a bit more to it. I also used some Otts’s Naturals Cassava Flour, which I love. This stuff is so versatile and can be used in so many recipes. If you have a gluten sensitivity then purchase a bag STAT, because this stuff can be used as a one to one replacement for flour! If you have a dairy allergy go ahead and leave it out of the recipe. I made a few dairy free and they were just as tasty as the cheesy ones, and a bit less messy. I used my Le Creuset 3 1/2 court Round Braiser to fry these up. This is one of my favorite kitchen items. Three of these cakes fit perfectly inside. I topped these with my uber delicious Horseradish Cashew Cream because I put that shit on everything! A little lemon zest and call it done!
- 2 cups shredded zucchini
- 1 tsp salt (sprinkled on zucchini to sweat)
- ¼ cup shredded cheese (optional)
- ¼ cup Otto's Naturals Cassava Flour (use ⅓ cup if cheese is omitted)
- 1 egg
- 2 cloves garlic, minced
- ¼ cup diced shallots
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup Tin Star Foods Brown Butter Ghee
- ½ cup Horseradish Cashew Cream
- 1 Tbsp Lemon Zest
- Put fat of choice in pan, on medium heat
- Turn oven to Broil, low
- Use food processor's grating attachment or standard grater to grate zucchini
- Toss shredded zucchini with 1 tsp salt, place in paper towel lined bowl
- Allow to zucchini to sweat for 5 mins
- Use cheesecloth, or clean dish towel to squeeze zucchini, removing water
- Mix zucchini, cheese, cassava flour, egg, shallots garlic, salt and pepper together
- Place dough mixture in oil with spoon and spread to desired size, about ¼ inch thick
- Cook 2-3 minutes each side
- Place finished zucchini cake on parchment lined cookie sheet and place in oven to keep warm and continue to crisp.
- Top with a dollop of Horseradish Cashew Cream and a pinch of lemon zest before serving
What is your favorite summer vegetable?
To a nourished life,