Zucchini Cakes with Diavolo Sauce
These irresistibly crispy Zucchini Cakes with Diavolo Sauce are a flavor-packed twist on a classic fritter, perfect as an appetizer or light main course. Made with fresh, grated zucchini, Parmesan cheese, and seasoned breadcrumbs, these golden cakes boast crunchy edges and a tender, savory center. Paired with a bold and spicy Diavolo sauce, featuring crushed tomatoes, garlic, and a kick of red pepper flakes, each bite is a harmonious balance of texture and heat. Ready in under an hour, this simple yet gourmet dish is great for weeknight dinners or entertaining guests. Serve with a sprinkle of fresh basil or extra Parmesan for a stunning presentation that tastes as amazing as it looks!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 14-ounce can Crushed tomatoes
- 0.5 teaspoon Red pepper flakes
- 2 cloves Garlic (minced)
- 0.5 teaspoon Dried oregano
- 1 tablespoon Fresh basil (chopped)
- 0.5 teaspoon Sugar
- 0.25 teaspoon Salt (for sauce)
Instructions
Grate the zucchini onto a clean kitchen towel. Sprinkle with 1 teaspoon of salt and let sit for 10 minutes. Afterward, twist the towel tightly to squeeze out as much water as possible from the zucchini.
In a large bowl, combine the drained zucchini, egg, breadcrumbs, Parmesan cheese, garlic powder, onion powder, and black pepper. Mix until well combined.
Form the mixture into 8 small patties, about 2-3 inches in diameter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the zucchini cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Add the remaining tablespoon of olive oil as needed. Remove and set aside on a plate lined with paper towels.
To make the Diavolo sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the crushed tomatoes, red pepper flakes, dried oregano, salt, and sugar. Bring the mixture to a simmer and let cook for 10-15 minutes, stirring occasionally.
Stir in the fresh basil and remove the sauce from the heat.
Serve the zucchini cakes warm, topped with the Diavolo sauce. Garnish with additional grated Parmesan or fresh basil if desired.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 377 mg | 29% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
