Zucchini Skillet Cakes with capers and pine nuts


by: Carol

These versatile skillet cakes take well to all kinds of herbal seasonings, but I especially like this combination of marjoram with capers, pine nuts, and a bit of lemon. They can be served naked, topped with a little salad of cherry tomatoes, or accompanied with a creamy ranch dressing. To make these skillet cakes vegan, replace the eggs with pureed tofu. These are not particularly dense, so include something more substantial in your meal if appetites are large. A rice pilaf or quinoa and a big salad with lots of vegetables would do the trick. To drink, a crisp white wine, such as a Russian River Sauvignon Blanc—Rochioli, for example—would have the acidity to stand up to the capers, with enough fruit to wrap around the zucchini.


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serves: 4

4 cups grated zucchini (from about 2 pounds or 6 medium squash)

sea salt and freshly ground pepper

2 eggs, beaten (or 1/2 cup pureed tofu)

3 tablespoons snipped chives

1 clove garlic (minced or pounded in a mortar)

1/2 cup chopped parsley

3 tablespoons chopped marjoram (or 2 teaspoons dried)

1 lemon grated zest

1 cup dried bread crumbs

1/2 cup pine nuts (lightly toasted in a dry skillet)

1/4 cup capers, rinsed

olive oil for frying

Nutrition Facts
Zucchini Skillet Cakes with capers and pine nuts

Servings Per Recipe: 4

Amount per Serving

Calories: 337

  • Total Fat: 19.3 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 226 mg
  • Sodium: 553.9 mg
  • Total Carbs: 27.8 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 5.9 g
  • Protein: 15.7 g

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1.  Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while you prepare the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can.

2.  Toss the zucchini with the eggs, chives, garlic, parsley, marjoram, and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper and season the batter accordingly.

3.  Film 2 large skillets with olive oil. When hot, add the batter in 1/2-cup measures. Spread the batter out a bit and cook over medium heat until golden. (Or make a single 6-inch skillet cake per person.) Turn and cook the second side. Serve right away or keep warm in the oven until all are done.

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