How to Make Breakfast Zucchini Cakes with Herb Sour Cream
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It can be hard for our family to decide what to eat for food- my husband is a vegetarian, my daughter is picky, my son is always hungry, but I’m always the one cooking (and shooting) the food. However, I’ve found something that everybody can agree on for breakfast or as a snack meal- zucchini cakes. These are very filling and taste very good, especially with the herb sour cream on the side. They are a great vegetarian option, and they taste so good that even my daughter, who is reluctant to eat many vegetables, will happily eat. Since she loves them so much, I’ve started to use them as a packed school lunch for her, or just as a simple kid’s snack.
This recipe is so quick and easy, that it makes for a great meal for breakfast, lunch, or dinner. After cooking, they stay good for about one week in an airtight container in the fridge, so they are excellent as a leftover or perfect as a healthy late-night snack. Surprisingly, they are also very good with my daughter, who is a very picky eater, and she loves to have them as a packed lunch or a snack on the road for a busy day.
Storage:
The cooked zucchini cakes can be frozen and stored in the freezer for up to 2 months. Just put cooked and cooled cakes into a Ziploc bag, and put it in the freezer.
To reheat frozen cakes, you can place them in an oven at 375F for 20-25 minutes, or bake them in the toaster oven for 10 minutes if they stored in the fridge.
Zucchini Cakes and Herb Sour Cream Spread
Ingredients
- 4 Cups Zucchini Shredded, 2 large zucchini
- 2 Cups Breadcrumbs
- ¼ Cup Parmesan Cheese Grated
- 2 tsp Fresh Basil Finely Chopped
- 2 tsp Fresh Oregano Finely Chopped
- Salt
- Ground Pepper
- 4 Large Eggs
- ½ Cup Buttermilk
- ¼ Cup Vegetable Oil
Herb Sour Cream
- 1 Cup Sour Cream
- 1 tbsp Fresh Chives Minced
- 1 tbsp Fresh Dill Chopped
Instructions
- Mix the shredded zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1sp. Salt, and ¼ tsp. Pepper in a large bowl.
- In another bowl, whisk the eggs with the buttermilk.
- Combine the two bowls, and stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the vegetable oil over medium heat.
- In batches, form patties from the zucchini batter (about ¼ cup each) then add to skillet.
- Pan-fry each cake until golden-brown, or for 3-4 minutes.
Herb Sour Cream
- In a bowl, whisk together all of the ingredients for the sour cream. Set aside.
Notes
- If you don’t have access to fresh herbs for the sour cream or cakes, you can use dry herbs.
- The cooked zucchini cakes can be frozen and stored in the freezer for up to 2 months. Just put cooked and cooled cakes into a Ziploc bag, and put it in the freezer.
- To reheat frozen cakes, you can place them in an oven at 375 F for 20-25 minutes, or bake them in the toaster oven for 10 minutes if they stored in the fridge.
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