So, I am completely obsessed with both of these recipes. Yesterday was apparently national zucchini day in the US so I wanted to find an appetizer that highlighted them. I can across this recipe on Food 52 and I am so happy I did. They are so delicious and to quote my fiancé “what are these little green patties? They are amazing, I could eat twenty of them as least!”
Zucchini is a super versatile vegetable. You can:
- Eat it raw with a veggie dip
- Make it into ‘zoodles’
- Grill it
- Sauté it
- Bake it into bread
- Bake it with chocolate
- Make it into patties (like these)
- Add it to smoothies
It also has great nutritional benefits!
- Low calorie
- Low in carbohydrate
- High water content
- Vitamin A which is good for maintaining eye health
- Over 50% of your daily recommended Vitamin C in ONE medium zucchini
- Potassium which helps with blood pressure, making it heart healthy
- Helps with GI problems like constipation and diarrhea because it is high in fiber and high in water
This recipe also has tofu and eggs which makes it a good source of plant based protein. You can make these into appetizers, veggie balls in pasta, veggie burgers, or I added it to brown rice noodles with the peanut sauce and made it into a creamy noodle bowl. I will definitely be making more of these in the future and freezing them so I always have a quick healthy dinner on hand, even when I am low on time.
Now for the cocktail. OMG, it’s so good. It is like a grown up summer float of sorts. You can make the sorbet alone obviously without making it into a cocktail as well.
Most sorbet has a lot of sugar, but this is really just mostly raspberries keeping it a really healthy and refreshing dessert, not to mention tons of anti0oxidants!
- 2 large zucchini
- 1 spring onion, about 1 tablespoon
- 50 grams tofu
- 3 cloves garlic, minced
- 3 tablespoons parsley
- 1 egg
- 2 tablespoons breadcrumbs
- 1 tablespoon olive oil
Peanut Sauce (if you want)
- 5 tablespoons sugar free peanut butter
- 5 tablespoons soy sauce or tamari
- 1 tablespoon agave or honey
- 1 garlic clove
- 1 lemon, juiced
- 2 tablespoons coconut or peanut oil
- Grate the zucchini with a cheese grater and put in a cheesecloth. Let the water strain out for at least 30 minutes.
- While the zucchini sits you can make the peanut sauce (if making). Add all ingredients to a food processor and process until smooth.
- Squeeze remaining water out of zucchini through the cheesecloth. Add it to a bowl with the remaining ingredients and mix.
- Form into patties. Heat olive oil in non-stick skillet. Place patties on skillet and cook for about 3-4 minutes until browned. Flip and cook for another 2-3 minutes. Top with peanut sauce if desired or serve on top of rice noodles.
Red Raspberry Sorbet
- 1 pound frozen raspberries
- 1 tablespoon honey
- 2 tablespoons vodka
- Blend ingredient in a blend until smooth. Remove and either serve immediately or freeze.
Raspberry Float Cocktail
- 1 scoop raspberry sorbet
- 1 oz gin
- sparkling water
- Lemon twist for garnish
- Place 1 scoop of sorbet into cocktail glass. Top with gin and sparkling water.
Enjoy! ~ Amanda