Recipes

Zucchini Cakes with Diavolo Sauce

Cuisine: Italian

Type: Main Course

Serves: 4 people

Source:	Cuisine at Home
Attributes:	Quick and Easy, Healthy, Vegetarian
Comments:	This can be vegetarian if you leave out the proscuitto.
Serving Suggestions:

Ingredients:

4 cups zucchini, grated
1/2 cup onion, grated
1 cup panko crumbs
2 eggs
1 tsp. kosher salt
1/2 tsp. baking powder
4 tbs. olive oil, divided
Grated Parmesan
Sprigs of fresh parsley

Diavolo Sauce:

1/4 cup prosciutto, diced
1 tbs. olive oil
1/2 cup onion, sliced
1/2 cup red bell pepper, diced
1 tbs. tomato paste
2 tsp. garlic, minced
1/2 cup dry white wine
1 can diced tomatoes in juice (14 oz.)
1 tbs. white wine vinegar
2 tsp. sugar
1/2 tsp. red pepper flakes
1/2 tsp. dried basil leaves
Salt to taste

Instructions:

1. You might want to make the sauce first and have it ready. But first, grate the zucchini and put it in a strainer. Use a box grater and grate zucchini down one side until you reach the seeds, then rotate. Continue until only the seed core is left. Leave the skin on for color.

2. Sauté prosciutto in oil in a large non-stick skillet over medium-high heat until crisp, 3-4 minutes. Add onion and bell pepper, saucé 5 minutes, then stir in tomato paste and garlic and cook 2 minutes.

3. Deglaze with wine, reduce until nearly evaporated, then add remaining ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.

Now for the zucchini:

3. Strain the grated zucchini and onion in a salad spinner to remove as much moisture as possible. Transfer to a large bowl and stir in the panko.

4. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.

5. Heat 2 tablespoons oil in a nonstick skillet over medium heat. When hot, drop mounds of batter into the pan using a 1/3 cup measure. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a paper towel-lined plate an dkeep warm. Fry remaining cakes in remaining oil.

6. Divide the sauce among 4 plates, top with 2 cakes and garnish with Parmesan and parsley.

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