Zucchini Cakes with Horiatiki Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
330
protein 
14 g
sodium 
683 mg
carbohydrates 
29 g
fat 
20 g
fiber  
6 g
cholesterol 
23 mg
Servings 
5
Ingredients 

1½ lbs zucchini (about 5 med or 3 lg)
½ cup feta cheese, crumbled
3 egg whites
2 tsp minced garlic
1½ tsp oregano
½ tsp sea salt
½ tsp freshly ground black pepper
cup panko breadcrumbs
1 cup toasted, chopped pistachios
2 cups Horiatiki Salad

Instructions 
  1. Preheat oven to 350F.
  2. Medium grate zucchini and wrap in cheesecloth. Squeeze out all excess water from zucchini.
  3. In a large bowl, combine by hand the squeezed zucchini, feta, egg whites, garlic, oregano, salt and pepper, breaking up feta cheese very well.
  4. Place mixture into a fine mesh strainer and press to release excess water. Allow mixture to sit in the strainer over a bowl for about 10 minutes to ensure excess moisture is released.
  5. Place drained mixture into a large bowl. Add breadcrumbs and allow the mixture to sit for 3 to 5 minutes to ensure all liquid is completely absorbed.
  6. Scoop ⅓ cup mixture and hand form into 2-inch diameter cakes. Lightly coat a large sauté pan with canola oil spray. Sear each cake for about 1 minute on each side.
  7. Place cakes on a baking sheet and transfer to the oven. Cook for about 10 minutes, or until lightly browned.
  8. Serve 3 zucchini cakes topped with 3 tablespoons chopped pistachios and ¾ cup Horiatiki Salad on the side.

    For Horiatiki Salad:
    2 cups peeled and diced cucumber
    1 cup diced tomatoes
    ½ cup diced red bell peppers
    3 Tbsp sliced green olives
    1 Tbsp sliced kalamata olives
    ¼ cup diced red onion
    ¼ tsp minced garlic
    3 Tbsp red wine vinegar
    1 Tbsp extra-virgin olive oil
    1¼ tsp oregano

    In a large bowl, toss together cucumber, tomatoes, red peppers, olives and onion. In a separate small bowl, combine garlic, vinegar, olive oil and oregano. Add to vegetable mixture and toss to combine.

For Horiatiki Salad: 2 cups peeled and diced cucumber 1 cup diced tomatoes ½ cup diced red bell peppers 3 Tbsp sliced green olives 1 Tbsp sliced kalamata olives ¼ cup diced red onion ¼ tsp minced garlic 3 Tbsp red wine vinegar 1 Tbsp extra-virgin olive oil 1¼ tsp oregano In a large bowl, toss together cucumber, tomatoes, red peppers, olives and onion. In a separate small bowl, combine garlic, vinegar, olive oil and oregano. Add to vegetable mixture and toss to combine.