Vegetable Cakes With Tomato Basil Cream Recipe

Name: Vegetable Cakes With Tomato Basil Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ripe tomatoes, halved, seeded, and chopped (1 cup); ½ cup nonfat sour cream; 2 tablespoons chopped fresh basil; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 4 large eggs; 8 ounces zucchini, shredded fine (2 cups); 8 ounces summer squash, shredded fine (2 cups); 1 medium carrot, shredded fine (1/2 cup); ⅓ cup dry plain breadcrumbs; ⅓ cup packed basil, chopped fine; ⅓ cup grated parmesan cheese; 1 small onion, grated (1/4 cup); ¼ teaspoon salt; ¼ teaspoon ground black pepper

Servings: persons

1 large ripe tomatoes, halved, seeded, and chopped (1 cup)
½ cup nonfat sour cream
2 tablespoons chopped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper
4 large eggs
8 ounces zucchini, shredded fine (2 cups)
8 ounces summer squash, shredded fine (2 cups)
1 medium carrot, shredded fine (1/2 cup)
⅓ cup dry plain breadcrumbs
⅓ cup packed basil, chopped fine
⅓ cup grated parmesan cheese
1 small onion, grated (1/4 cup)
¼ teaspoon salt
¼ teaspoon ground black pepper

1
Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
2
Cover and refrigerate until ready to serve.
3
Heat the oven to 200F.
4
Make the cakes: In a large bowl, beat the eggs with a fork.
5
Stir in the remaining ingredients until well blended (you should have 3 cups).
6
Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
7
Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
8
Add 2 more cakes to the skillet.
9
Cook the cakes for 2 1/2 to 3 minutes on each side.
10
Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
11
Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
12
Serve right away.
13
Enjoy!

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large ripe tomatoes, halved, seeded, and chopped (1 cup), ½ cup nonfat sour cream, 2 tablespoons chopped fresh basil, ¼ teaspoon salt, and more.

Yes, Vegetable Cakes With Tomato Basil Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Cakes With Tomato Basil Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions