Zucchini Cakes With Pink Eyed Pea-Tomato Salsa Recipe

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.

No additional tips available.

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

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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.

Zucchini Cakes With Pink Eyed Pea-Tomato Salsa

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