Makes: 2-4 servings (this is why I double it!)
Total Time: 30 minutes
Ingredients
2 cups shredded zucchini
1/2 cup grated onion
1/4 cup Panko bread crumbs
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
2 T. extra-virgin olive oil
Diavolo Sauce (see below)
Shredded parmesan cheese
Directions
Strain shredded zucchini and onion in a salad spinner to remove excess moisture. Transfer vegetables to a large bowl; stir in Panko.
Whisk together egg, salt, and baking powder in a small bowl; stir into zucchini mixture.
Heat oil in a nonstick skillet over medium heat. When oil is hot, drop mounds of zucchini batter into skillet using a 1/3-cup measure. Slightly, flatten the mounds into cakes using the bottom of the measuring cup. Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper towel- lined plate.
To serve, divide Diavolo Sauce between plates, and top each with two cakes or double the recipe and serve on a large platter. Garnish zucchini cakes with parmesan cheese.
Can be served warm or at room temperature.
Diavolo Sauce Ingredients
1/4 cup diced onion
1/4 cup diced red bell pepper
2 tsp. extra-virgin olive oil
2 tsp. tomato paste
1 tsp. minced garlic
1/4 cup dry white wine
24 oz. can of diced or petite diced tomatoes
2 tsp. white wine vinegar
1/2 tsp. red pepper flakes
salt to taste
juice of 1/4 fresh lemon (optional)
Diavolo Sauce Directions
Saute onion and bell pepper in oil in a saucepan over medium-high heat for 3 minutes. Add tomato paste and garlic; cook for 1 minute.
Stir in wine, tomatoes, vinegar, and pepper flakes. Simmer sauce for 5 minutes; season with salt. Sauce can be served warm or at room temperature.
Adapted from Cuisine at Home eRECIPES [1]