Summer Zucchini Cakes with Creamy Green Chile Sauce

Date Night Dishes... A fresh startI love this recipe as it is great for a main or side dish and you can use that bounty from your garden or the Farmers' Market for a really fresh meal! It can also be prepared on your outside grill, so no need to heat up the kitchen, unless it's date night ;)

- Patsy Walker

The recipe is from ""

Serves 2-4


  • 1-1/2 cups panko bread crumbs
  • 1/4 cup flour
  • 2 cups shredded zucchini
  • 1 cup shredded carrots
  • 1/4 cup diced roasted red peppers
  • 1 clove of fresh pressed garlic
  • 2 eggs
  • Salt and pepper to taste
  • Olive Oil

Creamy Green Chile Sauce:

  • 1/2 cup sour cream
  • 2 tablespoons of diced green chiles
  • 1 tablespoon of diced fresh cilantro
  • 1 tablespoon of lime juice
  • A sprinkle of smoked paprika


  1. Wrap zucchini, carrots, and roasted red pepper in a damp paper towel and squeeze to eliminate as much excess liquid as possible. Add the vegetables to a large bowl with the bread crumbs, flour, garlic, eggs, and salt and pepper. Stir to combine. If it is too dry, add a bit of water. For the sauce add all of the ingredients to a small bowl and stir to combine. Set the sauce aside.
  2. Add enough olive oil to coat the bottom of a sauté pan and let it warm up. Form the zucchini mixture into small patties and place in the hot pan. Cook until each side is a golden brown. It will take approximately 2-3 minutes per side. Place the cooked cakes on a paper towl to soak up some of the excess oil.
  3. Serve immediately with a dollop of sauce on each cake.

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