I love the fall for many reasons. There is Halloween (of course), the rainbow showcase of changing leaves, the crisp air which calls for “sweater weather”, thicker sheets on the bed, and cups of warm cider on the porch, wrapped in a cable knit throw, watching the early setting sun. One of my favorite parts of fall though, has to be harvest time. The garden giving its last little bit of life as it completes work on the autumn harvest. Oregon celebrates in style. There are pumpkins, acorn squash, tomatoes, “Oh My!” There are harvest festivals, pick-your-own pumpkin patches, parades and celebrations galore!
In this season of plenty there is one stand-out, over achieving, vegetable, the king of overabundance: the zucchini. If you have a garden, or a friend with one, you are probably being inundated with this super veggie right now. You may feel tired though and perhaps you may get the urge to let a few slip into the trash…stop right there! There is so much you can do with this humble squash! It bakes into breads and savory pies, makes omelets and quiches explode with flavor, adds crunch to soups and after all that, it can even stand on its own, fitting in perfectly with the best of them in a crudité.
Today I want to share one of my favorite recipes for zucchini that’s also gluten free! These Zucchini cakes make a great addition to the dinner table as a side but could even stand-in as a main course on a vegetarian plate. Or put them on a bun and make a veggie burger to die for. So go on, get green!
You will need
¼ cup almond flour
1 egg beaten
2 cloves minced garlic
4 green onions greens and all
Salt and pepper to taste
For the lime cream
1 clove of garlic minces
The juice and zest of 1 lime
½ cup of plain yogurt
Use a large-holed cheese-grater to grate zucchinis
Place shredded zucchinis in a colander over a bowl
Place 1 Tablespoon salt over and toss
Let zucchinis “sweat” out water for 10 minutes
Rinse off zucchini to remove excess salt
Place the rinsed zucchini in a cheese cloth or tea towel & wring out excess water
Mix all ingredients together and press into small cakes
Heat olive oil in a skillet over medium high heat
Gently place in cakes and cook until brown, flipping once
While Cakes are cooking combine lime, zest, garlic and sour cream together
Serve warm with a dollop of lime cream on top!
To the King of Green, The Zucchini!