Gluten-Free Zucchini Cakes with Spinach, Arugula & Basil Sour Cream
Pulitzer Prize-winning author and columnist, Dave Barry, once wrote: “minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables.”
A clever and funny way to describe how bountiful zucchini can be.
Which is why even though they are a type of summer squash, they are usually available most of the year and frequently affordable.
Zucchini has a rich nutritional profile, thanks to its Vitamin C, lutein and zeaxanthin. Lutein and zeaxanthin are two phytonutrients that promote healthy eyesight and can reduce your risk for eye disease.
Zucchini also boosts your intake of manganese. Manganese is important because it protects your tissues from harmful free radicals.
This healthy plant is also very versatile. Try grated zucchini in breads and cookies to add moisture. I like to make zucchini french fries by tossing the sliced zucchini with a little rice flour, salt, pepper, turmeric oregano, red pepper flakes and a touch of olive oil. Bake at 425 degrees F until browned and crisped. Serve with the basil sour cream.
Today I made some yummy zucchini cakes and served them over steamed spinach and arugula. Delicious and what a healthful way to start the day. Hope you enjoy this zucchini cake recipe as much as I did.
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- 2 medium zucchini, washed and peeled
- 3 scallions, sliced (and one for garnish)
- 2 teaspoons extra-virgin olive oil
- ½ cup gluten-free brown rice flour (or flour of your choice)
- ¼ cup vegan gluten-free bread crumbs (or more if needed) Or you can make your own
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon oregano
- ¼ teaspoon turmeric
- 2 flax eggs (recipe below)
- 1 cup of chopped basil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 garlic clove, chopped
- 2 tablespoons vegetable broth
- 3 tablespoons vegan sour cream
- Steam at least 8 cups of your favorite greens - I used a combination of arugula and spinach and it was very yummy
- Make the basil sour cream by placing the basil, salt, pepper, garlic and vegetable broth in a food processor. Process until smooth adding more broth if needed. Place the mixture in a small bowl and add the sour cream. Taste and adjust seasonings.
- Trim ends off zucchini and grate them on the large holes of a box grater into a large bowl.
- Pour the grated zucchini onto a large clean dish towel and wring out the water trying to extract as much of the water as you can. Put zucchini back into the bowl.
- Add the salt, pepper, scallions, oregano and turmeric. Toss and taste for additional seasonings.
- Add the flour and flax eggs. Mix well.
- Slowly start adding the bread crumbs to make the mixture compact but still soft. Add more bread crumbs if needed until everything is held together, and you are able to form a patty that holds together.
- Form mixture into 6 equal round patties.
- Heat a teaspoon of oil in a large nonstick saute pan. Add three patties to saute pan and cook until browned on each side about 3-5 minutes on each side. Add more oil if necessary and cook the rest of the patties.
- Serve over steamed greens and top with basil sour cream and lemon wedges if desired. Garnish with sliced scallions and chopped basil.
Vegan? Sour cream? But it does look delish anyway.
Hi Paul – It is vegan sour cream – sorry the word vegan was left out – Thanks for pointing that out and thanks for being part of our community!
Love the recipe! I recently transitioned from vegetarian to vegan. At first I missed things like sceambled eggs with cheese or ricotta ravioli,yet after a while it all fell into place like Nancy said and I feel better for it.Thank you for posting such yummy recipes which are fast becoming favorites with my family.