In this season of nonstop eating, this vegetable-centered
dinner is a welcome change of pace.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
These cakes will have the best texture if you shred chilled zucchini using the large holes of a box grater. Leave skin on the zucchini for color.
Instructions
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. Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper-towel-lined plate.
To serve, divide Diavolo Sauce between two plates, and top each with two cakes. Garnish zucchini cakes with Parmesan and parsley sprigs.
Shred zucchini down one side until you reach the seeds, then rotate to other side.
Zucchini is watery, so spin it and the onion together in a salad spinner to remove excess liquid.
Fry cakes in oil in a nonstick skillet. Flatten the mounds into cakes using the bottom of a cup.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 235
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 90mg 30%
Sodium 425mg 17%
% Daily Value*
Carbs 31g 10%
Fiber 2g 8%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
