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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.