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    Gluten-Free Zucchini Cakes with Fresh Tomato Sauce and Herbed Ricotta

    Mix things up and try going meatless on another day besides Monday. These Gluten-Free Zucchini Cakes with Fresh Tomato Sauce and Herbed Ricotta are wholesome and satisfying enough to skip the meat any, or every, day of the week.

    Zucchini Cake Ingredients
    3 cups shredded zucchini
    2 cups grated cauliflower
    1½ teaspoons salt, divided
    1 teaspoon black pepper
    3 tablespoons minced scallions
    3 tablespoons minced parsley
    2 tablespoons rice flour
    2 tablespoons grated parmesan cheese
    1½ teaspoons minced garlic
    1 teaspoon minced rosemary leaves
    1 egg, beaten
    3 tablespoons olive oil for frying

    Fresh Tomato Sauce Ingredients
    1 teaspoon olive oil
    2 tablespoons minced onion
    2 pints grape tomatoes
    1 teaspoon minced garlic
    ½ teaspoon minced rosemary
    ¼ teaspoon salt
    ⅛ teaspoon black pepper
    3 to 4 fresh basil leaves, cut into chiffonade

    Herbed Ricotta Ingredients
    8 ounces whole milk ricotta
    2 tablespoons minced basil leaves
    2 tablespoons minced parsley
    ⅛ teaspoon salt
    Pinch black pepper

    Directions
    Preheat an oven to 250 degrees Fahrenheit.

    Place a strainer or colander over a similarly-sized bowl and line it with a clean kitchen towel or cheesecloth. Transfer the shredded zucchini and grated cauliflower to this draining setup and sprinkle the vegetables with 1 teaspoon salt. Allow the vegetables to soften and release liquid for 20 minutes then gather the edge of the towel or cheesecloth and thoroughly squeeze out the excess moisture. Discard the liquid and dry the bowl. Place the now dry vegetables into the bowl and add all remaining ingredients except the oil; mix until the ingredients are well combined. Form the mixture into 6 equal patties, about ½-inch-thick by 4-inches-wide.

    Heat half of the olive oil in a medium nonstick pan over medium-low heat. Add half of the zucchini cakes and cook for 4 minutes per side. Transfer the cakes to a sheet pan and keep warm in the oven until ready to serve. Repeat this process with the remaining oil and zucchini cakes.

    To make the Fresh Tomato Sauce, heat 1 teaspoon olive oil over medium-low heat in the same nonstick used for frying the cakes. Add the minced onion and sweat for 2 minutes. Pour in the grape tomatoes and cook for 8 to 10 minutes, tossing occasionally until they burst. Season the tomatoes with the minced garlic and rosemary, salt, black pepper; cook for another 2 minutes. Finish the fresh tomato sauce with basil.

    To make the Herbed Ricotta, stir together all listed ingredients.

    Serve the Gluten-Free Zucchini Cakes on a bed of the Fresh Tomato Sauce and top them with a dollop of Herbed Ricotta.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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