Foods We Love: Zucchini | Seventh Generation
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Foods We Love: Zucchini

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Author: LisaFerber

The other day I was surfing Facebook and not even thinking about food (for once). That's when I came upon this fantastic recipe on my friend's page, for Zucchini Cakes with Tomatillo Cilantro Salsa. Yum! Zucchini is such an easy, light vegetable.

Zucchini is believed to have originated in Mexico and Central America. Its peel is a great source of dietary fiber that helps prevent colon cancer, and it is an excellent provider of potassium, an intra-cellular electrolyte that helps stabilize heart rates and reduce blood pressure by balancing the effects of sodium.

Before landing on Facebook, this recipe came from I hope you enjoy making and eating it. Be sure to add any onion skins, tomatillo husks, and egg shells to your compost pile. Happy eating!


Zucchini Cakes with Tomatillo Cilantro Salsa

Makes about 10 cakes



2 small zucchini (about 1 cup), shredded
2 eggs, lightly beaten
1/2 cup Monterey jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3 to 5 tablespoons canola oil
Tomatillo Cilantro Salsa (see recipe below)

1. Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
2. In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.
3. In a large skillet, heat 3 tablespoons of the oil to medium heat/hight heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes pe side or until golden brown. Drain onto paper towels. Keep warm in a 250º F. oven. Serve with tomatillo salsa.

For the Tomatillo Cilantro Salsa...

8 tomatillos, husk removed and washed
1 jalapeno, chopped
1/2 small white onion
Handful chopped cilantro (about 1/3 cup)
Juice of 1/2 lime

Combine the tomatillos, jalapeno and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 tsps. salt, blend until smooth. Taste for salt, serve warm or at room temperature.

photo: nociveglia


jjerribug picture
Oh that sounds amazing! I have received a lot of zucchini in my CSA and we grew a few too. I will have to try this out. I was actually going to use some zucchini in this amazing spice bread recipe today -