A spark of inspiration to make zucchini Gouda cakes!
What do you do when you have 4 zucchini’s that are on the smaller side and they are about to go bad? Well, you could make zucchini bread (mmmm delicious!). You could roast them, grill them, or stuff them. What should I do? Well, I’m going to experiment!
Zucchini and smoked Gouda cakes
Recipe created by yours truly!
- 3-4 small to medium zucchini
- 2 cups shredded smoked Gouda cheese
- ½ tablespoon to 1 tablespoon garlic salt (adjust to taste)
- 2 cups flour (may need more to reach desired thickness and consistency)
- 1 egg
- Olive oil for frying
- Preheat the oven to 350 degrees Fahrenheit if you plan to eat the zucchini cakes immediately. If you are making them in preparation to be eaten another time then skip this step.
- Begin by cleaning your zucchini and chopping off the ends.
- Using a cheese grater, shred your zucchini over a paper towel lined bowl. Once all of the zucchini is shredded, cover the bowl with more paper towels and press firmly to encourage moisture absorption. Allow the shredded zucchini to sit for at least 2 hours, more if you can help it.
- Once the moisture is absorbed from the zucchini you can begin mixing in the other ingredients.
- Using a large mixing bowl, pour the shredded zucchini, shredded smoked Gouda cheese, spices, and egg into it.
- Mix until well combined
- Slowly add in the flour (go about ½ cup at a time), mixing after each addition.
- Once the mixture is thickened and reaches desired consistency and flavor, move on to the next step.
- Prepare a skillet on the stove, heated over medium-high heat. Add about a tablespoon of olive oil to the pan and tilt to evenly coat the bottom. You may need to add more olive oil as you go to keep the pan from smoking too much.
- Scoop ¼ cup of the mixture and plop it into the pan, carefully.
- Repeat 3 more times until 4 cakes have been created in the pan.
- Allow the zucchini cakes to cook until golden brown and flip. Cook that side until golden brown, as well and remove from skillet.
- Repeat until all of the zucchini cakes are seared and removed from the skillet.
- Once all of the zucchini cakes are seared off, you can do one of two things. Option one: allow the seared cakes to cool completely and then store them in the freezer in a sealed container or freezer storage bag. Option two: place the cakes onto a baking sheet and finish cooking them in the preheated oven for about 15 minutes.
15. You can also choose to freeze some of them for later and finish cooking the others for immediate consumption.
- To cook after being frozen: pull out the amount of zucchini cakes from the freezer that you want to cook a few hours beforehand. Allow them to thaw in the refrigerator and then bake them in the oven on a baking sheet for about 15 minutes at 350 degrees Fahrenheit.
- Remove the zucchini cakes from the oven once cooked through.
- Serve warm as a side dish or a delicious and healthy snack!
You can also make a dipping sauce for your zucchini cakes. I recommend this one!
Garlic Herb Yogurt Sauce
- ½ cup plain Greek or regular yogurt
- 2 teaspoons chopped parsley
- 1 Tablespoon chopped fresh mint
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon olive oil
- 1 teaspoon honey
- 1 heaping teaspoon minced garlic
- salt and fresh ground black pepper, to taste
- Make the yogurt sauce by whisking all of the yogurt sauce ingredients together except for the salt and pepper.
- Taste, then add salt/pepper to your taste.
- Cover and refrigerate until ready to serve.