Per the request of flix and sage - -

Zucchini Cakes with Parmesan Cheese and Diavolo Sauce

Makes 2 Servings

Diavolo Sauce (make first)
1/4 cup each diced onion and red bell pepper
1 ½ tsp olive oil
1 ½ tsp tomato paste
1 tsp minced garlic
½ dry white wine
1 cup canned diced tomatoes
1 ½ tsp white wine vinegar
½ tsp red pepper flakes
salt to taste

Saute onion and pepper in oil in sauce pan for 3 mins. Add tomato paste and garlic; cook for 1 minute. Stir in wine, tomatoes, vinegar and pepper flakes. Simmer for five minutes. Keep sauce warm until ready to serve.

Zucchini Cakes


2 cups shredded zucchini
1/4 cup shredded onion
½ cup panko bread crumbs
1 egg
1/4 tsp kosher salt
1/4 tsp baking powder
2 tbsp olive oil

shredded parmesan cheese


Shred zucchini using the large wholes of a box grater. Shred down each side until you reach the seeds, then turn. Spin shredded zucchini and onion in a salad spinner to remove excess liquid.

Transfer vegetables to a large bowl; stir in panko bread crumbs. Whisk egg, salt and baking powder together in a small bowl; stir into zucchini mixture.

Heat oil in nonstick pan over medium heat. When oil is hot drop mounds of batter into skillet using a 1/3 cup measure. Fry cakes until golden, about 4 minutes per side.

To serve, divide diavolo sauce onto two plates, top with cakes, and garnish with parmesan cheese.