This year we didn’t plant any zucchini or yellow squash in our garden and I’m starting to regret it. Our raised garden boxes just weren’t big enough to contain their glory last year and they overtook everything else we planted. But now I miss the squash blossom omelettes (you can’t fry them all the time, people) and easy roasted zucchini side dishes.
These summer squashes are just so quintessential to summer cooking (along with BBQ-ing) and I keep buying them up because they look so amazing. And smashed into crispy cakes may be the best way to eat zucchini (or is roasted with garlic the best way? Or quick-seared with tomato? Grilled? Any way!)
Any good vegetable cake needs a light n bright sauce accompaniment. I’m all about lemon zest lately and love both the dairy-free mayo version and cooler sour cream version.
I should have really just made this a ‘Sides’ recipe because they can be paired with anything, but the full meal of spicy Cajun shrimp and refreshing heirloom tomato slices just sing together.
Eaten outside with a tall, frosty beer or crisp rose is a requirement.
Serves 2
For the Shrimp:
1/2tsp paprika
1/4tsp cayenne
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp chili
1/4tsp salt
1/8tsp pepper
1/8tsp red pepper flakes
3/4lb shrimp, peeled
For the Aioli:
1/4c sour cream or mayo
Zest & juice of 1 lemons
1tbsp parsley, minced
1 garlic scape, minced (optional)
1tsp sugar
Dash red pepper flakes (optional)
Salt n pep
For the Cakes:
2 medium zucchini, trimmed
4 garlic scapes, minced (optional)
1/2c gluten-free (or not) panko breadcrumbs
2 eggs, whisked
1 clove garlic, minced
1/4tsp ground nutmeg
1/2tsp salt
1/4tsp white pepper
1 large green or yellow heirloom tomato, sliced thick
Combine all the spices and toss the shrimp in them. Let set at room temp while you prepare the cakes.
Stir together the aioli well in a bowl and refrigerate until use.
Heat a large saute pan oven medium and drizzle with a good amount of oil. Grate or shred the zucchini onto a kitchen towel. Close the towel and wring it over the sink really well, getting out as much moisture as possible. Transfer zucchini into a medium-sized bowl and add in remaining ingredients, except the tomato. Combine everything together well and form into 4 balls. Add the balls into the hot pan and flatten them into cakes with a spatula. Cook about 5min per side until deep golden brown.
Increase heat to medium-high and add more oil. Cook the shrimp 2-3min per side until cooked all the way thru.
Schmear the aioli across serving dish and line the shrimp on one side. Layer the tomato and zucchini cakes across the other side and eat immediately.
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