Nutrition Information (per serving)
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
⅓ cup panko breadcrumbs
1 cup toasted, chopped pistachios
2 cups Horiatiki Salad
- Preheat oven to 350F.
- Medium grate zucchini and wrap in cheesecloth. Squeeze out all excess water from zucchini.
- In a large bowl, combine by hand the squeezed zucchini, feta, egg whites, garlic, oregano, salt and pepper, breaking up feta cheese very well.
- 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.
- 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.
- 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.
- Place cakes on a baking sheet and transfer to the oven. Cook for about 10 minutes, or until lightly browned.
- 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.