Zucchini Cakes With Diavolo Sauce

"I download this from Cuisine at Home website and with minor adjustments am posting it here for safe keeping. The dish makes a wonderful light supper for 2."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
35mins
Ingredients:
21
Serves:
2

ingredients

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directions

  • In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender.
  • Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan.
  • Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste. Keep warm while preparing the zucchini cakes.
  • Using the large side of the box grater, grate the zucchini and onion. Place in the center of a clean kitchen towel, bring up sides and gently squeeze out the moisture.
  • Place in a medium bowl, add the remaining ingredients and combine well with a spatula.
  • Heat oil in a non-stick skillet over medium heat and when hot drop the mixture into the hot pan forming into 4 equal cakes. Cook the bottom until crisp, turn and gently press down on top. Continue to cook until the other side is crisp and browned.
  • Divide the sauce among 2 plates, top with 2 cakes per each and using a vegetable peeler garnish all with strips of fresh Parmesan cheese.

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Reviews

  1. Thank you for posting! I wish you could tell me which issue this is from though, I have been looking thru all my old issues for this recipe. We love the Diavolo sauce and pair it with our breaded eggplant -Perfect.
     
  2. I didn't get a chance to make these during the Italy portion of the Quest, so I made sure to put this recipe aside for Family Picks, and I'm glad I did! The sauce goes perfectly with the zucchini cakes. Loved how simple this was to put together, too. Definitely a keeper, thanks for posting!
     
  3. this was delicious. i used bacon because i did not have prosuitto. i will definitely be making again.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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