2 Reviews

I enjoyed these tasty little gems very much Kathy. I served them for lunch with fresh lemon slices and a sprinkling of freshly ground sea salt, they were terrific, loved the flavor. I found them quick and easy to make. Used green and yellow zucchini, fresh italian bread, parmesano regganio and a good quality basil pesto sauce. Thanks for sharing your recipe.

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Baby Kato September 26, 2011

*Reviewed for Aussie Forum Nov recipe swap* I Quite enjoyed these and they made for a budget friendly vegetarian meal. I used gluten-free bread to make these diet suitable. I thought the first time O made them that they were a little lacking in flavour so served them with sweet chilli sauce. I think they would have better flavour with some salt, pepper and fresh basil added. Photo also being posted. Editted to add...made these again using fresh home-made pesto adn they were really great!

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**Jubes** November 03, 2009
Zucchini & Pesto Rice Cakes