Zucchinipestoricecakes Recipes

ZUCCHINI & PESTO RICE CAKES

Zucchini & Pesto Rice Cakes image

If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+

Provided by Kiwi Kathy

Categories Vegetable

Time 30m

Yield 12 patties, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked white rice, medium grain
2 zucchini, medium size
2 green onions, thinly sliced
2 eggs, beaten
1 cup soft breadcrumbs
1/3 cup parmesan cheese, finely grated
2 tablespoons pesto sauce
oil
lemon wedge, to serve

Steps:

Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
Serve with a salad and lemon wedges.

ZUCCHINI SPICE CAKE

Zucchini Spice Cake image

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.

Provided by BECCARAE1

Categories Fruits and Vegetables Vegetables Squash

Time 3h5m

Yield 24

Number Of Ingredients 14

Ingredients

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
4 eggs
1 cup unsweetened applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
Place grated zucchini in a colander and set aside to drain.
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g

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