Zucchini Cakes With Pink Eyed Pea-Tomato Salsa

Name: Zucchini Cakes With Pink Eyed Pea-Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zucchini Cakes; 1/2 to 3/4 jumbo Zucchini; 1 Tablespoon Minced Garlic; 1/2 cup (to 3/4 Cup) Breadcrumbs; 1/2 cup Parmesan cheese; 2 whole eggs; Kosher Salt to taste; Freshly ground black pepper, to taste; Olive oil; Pink Eyed Pea-Tomato Salsa; 1 cup cooked peas; 1 cup roman tomato, chopped; 1/2 cup red onion, chopped; 2-3 tbsp red wine vinegar; 3-4 tbsp extra virgin olive oil; lemon basil & parsley, chopped

Servings: persons

Zucchini Cakes
1/2 to 3/4 jumbo Zucchini
1 Tablespoon Minced Garlic
1/2 cup (to 3/4 Cup) Breadcrumbs
1/2 cup Parmesan cheese
2 whole eggs
Kosher Salt to taste
Freshly ground black pepper, to taste
Olive oil
Pink Eyed Pea-Tomato Salsa
1 cup cooked peas
1 cup roman tomato, chopped
1/2 cup red onion, chopped
2-3 tbsp red wine vinegar
3-4 tbsp extra virgin olive oil
lemon basil & parsley, chopped

1
Zucchini Cakes
2
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you've removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat. When the oil is hot enough to drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
3
Pink Eyed Pea-Tomato Salsa
4
Combine all ingredients and let rest at room temp, 10-15 minutes. *Cooked Peas* simmer peas until just tender in water. Drain well and let cool 5-10 minutes. Season peas after draining.

921

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: Zucchini Cakes, 1/2 to 3/4 jumbo Zucchini, 1 Tablespoon Minced Garlic, 1/2 cup (to 3/4 Cup) Breadcrumbs, and more.

Yes, Zucchini Cakes With Pink Eyed Pea-Tomato Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!