1cupfresh bread crumbsuse gluten-free bread to make this recipe gluten-free
1teaspoonOld Bay seasoning
Roasted Red Pepper Sauce
On a cookie sheet covered with parchment paper, season vegetables peppers and tomatoes and broil on top rack - 8 minutes on each side. Allow to cool and then remove skins. Set aside 1/2 red pepper to use for Zucchini Cakes.
Put roasted peppers, tomatoes, Old Bay, lemon juice and zest in blender and blend until smooth.
Preheat oven to 400 degrees (F).
In a medium bowl, combine grated zucchini, chopped roasted pepper, bread crumbs, minced onion, and Old Bay.
In a small bowl, beat egg and yogurt together. Pour egg mixture into zucchini mixture and stir to combine.
Cover a cookie sheet with parchment paper and spray it with cooking spray. (This is important.) Form into cakes and place on parchment. I use a wide-mouth canning lid to make perfectly-formed cakes. Bake for 12-15 minutes, turn and bake another 12-15 minutes.
Serve with Roasted Red Pepper Sauce.
If you double this recipe, do not double the egg & yogurt - it will make the cakes too moist. (Lesson learned.)
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