Saturday, June 13, 2020

Feta Zucchini Cakes with Greek Orzo Salad

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I beloved finding new ways to role zucchini as nosotros nigh the terminate of summertime. There are only so many batches of zucchini baked goods I want to take laying around the home…you lot feel me? That’s where this tardily, salubrious, in addition to vegetarian weeknight repast comes inward. The zucchini cakes are and then low-cal as well as delicious, together with they’re served amongst the near FLAVORFUL Greek orzo salad.

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This orzo salad is fabulous on its own also. It is the most ideal tiffin leftovers, and solely gets meliorate equally it sits inward the fridge. The salad is filled alongside cucumbers, sundried tomatoes, marinated artichoke hearts, ruby-red onion, parsley, oregano, together with a lite lemon/ruby vino vinegar dressing. Sign me upwards.


Love having prepared salads in the refrigerator. It saves me.
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These are oh so simple. A niggling egg, fresh mint (I am obsessed alongside putting it in everything of late..then fresh and brilliant!), parsley, almond meal, panko, garlic powder, onion pulverization, and feta.


The feta melts a fiddling in addition to gets oozy which is never be a bad matter. Melty cheese, hullo. The main matter hither is to crush evvvvvvery lilliputian scrap of H2O out of the shredded zucchini to ensure optimal crispiness. No i wants soggy, watery zucchini cakes.
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The orzo salad tin definitely live made ahead of fourth dimension, merely I’d recommend making the zucchini cakes correct earlier serving. I take eaten them leftover the side by side twenty-four hours as well as they’re however delish, merely cypher beats twenty-four hour period-of.






Print


Feta Zucchini Cakes amongst Greek Orzo Salad






Course

Main, Vegetarian





Prep Time 35 minutes


Cook Time xv minutes


Total Time l minutes




Servings iv


Author Molly (Spices inward My deoxyribonucleic acid)




Ingredients





  • For the ZUCCHINI CAKES:


  • iii
    big zucchini or iv medium, shredded in addition to squeezed of excess wet


  • one
    big egg


  • ii
    T.
    chopped fresh mint


  • ane/iv
    c.
    chopped flat leafage parsley


  • 2/3
    c.
    panko breadcrumbs


  • one/3
    c.
    almond meal


  • one/two
    c.
    feta


  • ane/ii
    tsp.
    garlic powder


  • i/two
    tsp.
    onion powder


  • ane/ii
    tsp.
    common salt


  • ane/ii
    tsp.
    pepper


  • 1-2
    T.
    olive petroleum


  • For the ORZO SALAD:


  • two
    c.
    whole wheat orzo


  • ane
    c.
    chopped grape tomatoes


  • ane i/ii
    c.
    diced cucumber


  • i/iv
    c.
    sundried tomatoes, finely chopped


  • six
    oz.
    shock marinated artichoke hearts, chopped


  • one/3
    c.
    chopped cherry-red onion


  • 1/4
    c.
    kalamata olives, chopped (optional)


  • one/4
    c.
    chopped flat foliage parsley


  • 2
    T.
    fresh oregano, chopped


  • juice of ane lemon


  • ane/4
    c.
    cherry-red wine vinegar


  • 2
    T.
    extra virgin olive petroleum


  • i/4
    tsp.
    common salt


  • i/iv
    tsp.
    pepper





Instructions





  1. Bring a pot of water to boil for the orzo. Cook according to bundle directions. Prepare the zucchini cake mixture. Make sure the zucchini is completely squeezed of moisture. I used a kitchen towel in addition to actually lay close to musculus into it haha.




  2. Combine zucchini, egg, mint, parsley, panko, almond meal, feta, garlic pulverisation, onion powder, common salt, as well as pepper inwards a medium bowl. Stir to combine too refrigerate for 30 minutes spell you lot assemble the orzo salad.



  3. Combine orzo (I like to permit mine cool for a flake), grape tomatoes, cucumber, sundried tomatoes, artichoke hearts, reddish onion, olives if using, parsley, together with oregano in a big bowl. Toss to combine. Add the lemon juice, blood-red vino vinegar, common salt, olive crude, salt, and pepper in addition to toss over again. Refrigerate until fix to serve.



  4. Form the zucchini mixture into x-12 patties. If the mixture seems too moisture, add a handful or ii of panko. Heat a large nonstick skillet over medium/high rut together with add a tablespoon of olive crude. Cook the cakes for ii-iii minutes per side, until golden. Serve atop orzo salad as well as additional feta as well as fresh herbs!








 
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The perfect terminate of summer meal!



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