Baked zucchini cakes

Everyone loves zucchini cakes, they’re the best appetizer, and they smell like summer. and they’re savoury, delicious cakes—what can go wrong with that? And also, I forgot to add, they’re usually fried and that’s why they’re delicious because as everyone knows, nothing roasted can be delicious. Wrong! Who claims that? These zucchini cakes are delicious even though they’re roasted, they’re suitable for all ages and with no guilt, while they’re also gluten-free! And after the little hands ate them, a whole year since the last time he ate zucchini (even though he used to love it), then they’re a certain success. The little hands suggest you eat them dipped in a feta dip. Try them out so that your little and larger hands can get to love them as well!

What we are going to need

• Vegetables. Multiple vegetables, because they’re essentially veggie burgers, with the zucchini dominating. Besides zucchini, you’ll also need red and fresh onions and aubergines. Yes, you read that correctly, aubergines. Add some and you’ll see. I’ve recently grown to prefer white aubergines even though Grandpa supplies us with all colours, because they’re not bitter, and I always find them tastier.  
• Herbs. I used parsley, dill, and a little mint. I always have some parsley and dill in the freezer already chopped for the days I happen to have no fresh left. I used some dried mint, but you can also use fresh.
• Egg. In case of allergy, replace with a flaxseed “egg,” which is 1 Tbsp. ground flaxseed and 3 Tbsp. water, mix thoroughly and set aside to thicken up for 5 minutes.
• Ground cheese. I either use anthotyros, which is low in salt, or some local yellow Cretan cheese.
• Millet flakes. They are a worthy replacement for zwieback. Of course, if you don’t have any, simply use oat flakes.  
• Olive oil. It grants them its taste, and flavour, and makes them soar even in this healthy version.

Serving suggestion

Though we usually eat zucchini cakes as an appetizer, they can easily be eaten as a main dish, just like we did. It’s also an amazing dinner for everyone. I accompanied them with aromatic feta dip which we all loved and salad. A cool, refreshing meal, perfect for a hot summer’s day.

Tips

• These zucchini cakes can be eaten warm or cold equally pleasantly. This makes them the perfect snack or meal for the beach or the trip.
• They also make a great addition to a buffet and will steal the limelight.
• The baking time you’ll find below is 35 minutes on convection, but remember that temperature differs from oven to oven, and you might need more or less baking time. Check often and remember that they’re ready when they’ve turned golden brown.
• Squeezing the zucchinis is necessary, no matter how tiring it might seem, so don’t skip it.
• To grate a kilogram of zucchini on a grater, you’ll need half an hour at least, and it’s incredibly tiring. But if you have a kitchen machine with a grating accessory, then you must get it out of the drawer and use it right away. In that case, you’ll have your zucchinis grated and ready in 5 minutes, with next to no effort!

If you like zucchini recipes try also:

• Αλμυρό κέικ με κολοκυθάκι
• Ζυμαρικά ζέας με πέστο κολοκυθιού
• Πεντανόστιμα κριτσίνια με κολοκυθάκι και ανθότυρο

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.