Zucchini Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. Put fat of choice in pan, on medium heat
  2. Turn oven to Broil, low
  3. Use food processor's grating attachment or standard grater to grate zucchini
  4. Toss shredded zucchini with 1 tsp salt, place in paper towel lined bowl
  5. Allow to zucchini to sweat for 5 mins
  6. Use cheesecloth, or clean dish towel to squeeze zucchini, removing water
  7. Mix zucchini, cheese, cassava flour, egg, shallots garlic, salt and pepper together
  8. Place dough mixture in oil with spoon and spread to desired size, about ¼ inch thick
  9. Cook 2-3 minutes each side
  10. Place finished zucchini cake on parchment lined cookie sheet and place in oven to keep warm and continue to crisp.
  11. Top with a dollop of Horseradish Cashew Cream and a pinch of lemon zest before serving
Recipe by A Nourished Appetite at https://anourishedappetite.com/cheesy-zucchini-cakes/