Zucchini Cakes with Diavolo Sauce

These irresistibly crispy Zucchini Cakes with Diavolo Sauce are a flavor-packed twist on a classic fritter, perfect as an appetizer or light main course. Made with fresh, grated zucchini, Parmesan cheese, and seasoned breadcrumbs, these golden cakes boast crunchy edges and a tender, savory center. Paired with a bold and spicy Diavolo sauce, featuring crushed tomatoes, garlic, and a kick of red pepper flakes, each bite is a harmonious balance of texture and heat. Ready in under an hour, this simple yet gourmet dish is great for weeknight dinners or entertaining guests. Serve with a sprinkle of fresh basil or extra Parmesan for a stunning presentation that tastes as amazing as it looks!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium-sized Zucchini
• 1 teaspoon Salt
• 1 large Egg
• 0.5 cup Breadcrumbs
• 0.5 cup Parmesan cheese (grated)
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 14-ounce can Crushed tomatoes
• 0.5 teaspoon Red pepper flakes
• 2 cloves Garlic (minced)
• 0.5 teaspoon Dried oregano
• 1 tablespoon Fresh basil (chopped)
• 0.5 teaspoon Sugar
• 0.25 teaspoon Salt (for sauce)

Directions

Step 1

Grate the zucchini onto a clean kitchen towel. Sprinkle with 1 teaspoon of salt and let sit for 10 minutes. Afterward, twist the towel tightly to squeeze out as much water as possible from the zucchini.

Step 2

In a large bowl, combine the drained zucchini, egg, breadcrumbs, Parmesan cheese, garlic powder, onion powder, and black pepper. Mix until well combined.

Step 3

Form the mixture into 8 small patties, about 2-3 inches in diameter.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the zucchini cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Add the remaining tablespoon of olive oil as needed. Remove and set aside on a plate lined with paper towels.

Step 5

To make the Diavolo sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 6

Stir in the crushed tomatoes, red pepper flakes, dried oregano, salt, and sugar. Bring the mixture to a simmer and let cook for 10-15 minutes, stirring occasionally.

Step 7

Stir in the fresh basil and remove the sauce from the heat.

Step 8

Serve the zucchini cakes warm, topped with the Diavolo sauce. Garnish with additional grated Parmesan or fresh basil if desired.

Nutrition Facts

Serving size	1081.5 grams (1081.5g)

Amount per serving	% Daily Value*
Calories	1436

Total Fat 88.20g	113%
Saturated Fat 30.90g	155%
Polyunsaturated Fat 6.20g
Cholesterol 315mg	105%
Sodium 9440mg	410%
Total Carbohydrate 101.30g	37%
Dietary Fiber 11.10g	40%
Total Sugars 45.00g
Protein 67.70g	135%

Vitamin D 54IU	269%
Calcium 1513mg	116%
Iron 8mg	44%
Potassium 1947mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 18.4%

Carbs: 27.6%