Zucchini Cakes with Red Pepper Puree

Crispy, golden zucchini cakes paired with a velvety red pepper puree make this recipe a show-stopping appetizer or light main course. These zucchini cakes are packed with fresh flavor, combining grated zucchini, Parmesan cheese, and a hint of garlic, all bound together with panko breadcrumbs for the perfect crunch. The star of the dish is the smoky, slightly sweet red pepper puree, made by roasting bell peppers and blending them with sautéed onions, paprika, and a touch of cream for extra richness. Easy to prepare yet impressively elegant, these zucchini cakes are ideal for entertaining or adding a gourmet touch to weeknight dinners. Serve them drizzled with the puree or use it as a dipping sauce, and watch this dish disappear in no time! Perfectly suited for anyone looking for a delicious vegetarian option bursting with color and flavor.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 teaspoon Salt
• 1 cup Panko breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 2 large Eggs
• 2 cloves Garlic, minced
• 0.25 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 large Red bell peppers
• 0.5 cup Onion, chopped
• 0.25 cup Vegetable broth
• 0.5 teaspoon Paprika
• 2 tablespoons Cream (optional)

Directions

Step 1

Grate the zucchini using a box grater and place it in a colander. Sprinkle with 1 teaspoon of salt and let it sit for 10 minutes to draw out moisture.

Step 2

Squeeze the zucchini in a clean kitchen towel or cheesecloth to remove excess liquid. Transfer it to a mixing bowl.

Step 3

Add the panko breadcrumbs, Parmesan cheese, eggs, minced garlic, and black pepper to the bowl with the zucchini. Mix until well combined.

Step 4

Form the mixture into small patties, about 2 inches in diameter.

Step 5

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook the patties in batches, about 3-4 minutes per side or until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

Step 6

For the red pepper puree, roast the red bell peppers directly over a gas flame or under a broiler, turning them until the skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Step 7

Peel the charred skin off the peppers, remove the seeds, and roughly chop them.

Step 8

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.

Step 9

Add the chopped roasted peppers, vegetable broth, and paprika to the saucepan. Simmer for 10 minutes, allowing the flavors to meld.

Step 10

Using a blender or immersion blender, puree the mixture until smooth. Optionally, stir in 2 tablespoons of cream for a richer texture. Add salt and pepper to taste.

Step 11

Serve the zucchini cakes warm, drizzled with the red pepper puree or with the puree on the side for dipping.

Nutrition Facts

Serving size	(1173.3g)

Amount per serving	% Daily Value*
Calories	1300.9

Total Fat 79.1g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 446mg	0%
Sodium 7417.1mg	0%
Total Carbohydrate 105.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 49.3g
Protein 46.5g	0%

Vitamin D 82IU	0%
Calcium 656.2mg	0%
Iron 7.9mg	0%
Potassium 2076.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 14.1%

Carbs: 32.0%