At this point in the summer, you’re probably buried under a pile of zucchini, whether you belong to a CSA, shop at a farmers market or grow your own.
Our latest fave: These Cauliflower Zucchini Patties from the Oy Vey Vegan cookbook. They include one of our other favorite vegetables (cauliflower, #obvi), they’re as simple to make as tossing a bunch of ingredients into a food processor, they’re baked instead of fried, and the recipe makes a bunch, so you become a make-ahead meal-prep superstar. Plus, they’re versatile—swap the cilantro for different herbs, or add some curry powder or a chili powder-cumin combo, etc.
Hungry for more?
- Chunky Zucchini with Dill and Shrimp Soup
- Gail Simmons’ Secrets to Easy-Breezy Summer Cooking
- Hot & Cold Summer Squash
- 1 head of cauliflower, steamed
- 1 medium zucchini, cubed
- 1/2 C raw cashews, soaked for 1/2 hour, and drained
- 2 flax eggs (2 tablespoons flaxseed meal and 6 tablespoons lukewarm water. Let stand for 10-15 minutes.)
- 1/2 C cornmeal
- 1/2 C gf panko bread crumbs
- 1 C fresh cilantro, chopped
- 1 TBSP olive oil
- 1 TBSP nutritional yeast
- olive oil spray
- Heat oven to 375° F.
- In a food processor add all the ingredients, pulse until smooth.
- Spray a baking sheet with olive oil. Using an ice cream scoop, place evenly spaced portions of the mixture on the baking sheet and flatten them with wet hands. Dip the scoop in water in between portions to prevent sticking.
- Spray the top of the patties with olive oil and bake for about 30- 40 minutes, until golden brown.
- Let sit for 5-10 minutes before serving.