Herbed Zucchini Cakes with Minted Sheep’s Milk Yogurt Dipping Sauce

Summer is NOT over!  Make these Herbed Zucchini Cakes while zucchini is still dirt cheap at the market and your neighbors are still drowning in zucchini from their backyards.

Herbed Zucchini Cakes with Minted Sheep's Milk Yogurt Dipping Sauce - The Clean Gourmet

These really don’t take long to make and are great as an appetizer for guests or as a light main course.

Herbed Zucchini Cakes with Minted Sheep's Milk Yogurt Dipping Sauce - The Clean Gourmet

I use almond flour to bind the patties, as it lends body and more flavor than breadcrumbs or flour do.  It also happens to make this dish paleo and gluten-free :).  Just make sure to wring the zucchini out well so that when making the patties they’ll come together without having to add extra almond flour.

Herbed Zucchini Cakes with Minted Sheep's Milk Yogurt Dipping Sauce - The Clean Gourmet

Don’t make these unless you plan on having some kind of sauce!  Tangy sheep’s milk yogurt and lime, along with fresh mint, is the best way to do these puppies justice.  If you’re vegan or dairy free (or not…), they’re also great with Creamy Vegan Red Pepper and Tomato Summer Sauce.

Herbed Zucchini Cakes:

Serves 2

2 cups grated zucchini, from 2 medium zucchini

½ cup grated potato, from 1 small potato

1 teaspoon salt

1 egg

2 tablespoons finely chopped parsley

1 teaspoon finely chopped thyme

2 teaspoons finely chopped mint

zest of 1 lime (about 1/2 teaspoon)

4 turns black pepper

about 1/3 cup almond flour (add more, if needed)

1 tablespoon avocado oil, for cooking

Place grated zucchini and potato in a colander and toss with salt.  Let drain in sink or large bowl while you prepare the remaining ingredients and dipping sauce.

In a large bowl, mix together egg, parsley, thyme, mint, lime zest and black pepper.

Wring out zucchini with clean dish towel- the drier you get it, the less almond flour you will need!  Add wrung zucchini and almond flour to bowl with other ingredients and combine.  Form into patties (this is where you’ll realize whether or not you need more almond flour).

Heat a large pan with avocado oil over medium-high heat.  Form patties with zucchini mixture and sear on pan, 2-3 minutes each side.

Serve with Minted Sheep’s Milk Yogurt Dipping Sauce or Creamy Vegan Roasted Red Pepper Summer Sauce.

Minted Sheep’s Milk Yogurt Dipping Sauce:

1 6-oz container sheep’s milk yogurt

1 tablespoon lime juice (1/2 juicy lime)

1 teaspoon finely chopped fresh mint leaves

Stir yogurt, lime juice and mint together in a small bowl.


Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena)

Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena)

Makes 20 muffins 

These are not too sweet and are a great way to use up leftover almond pulp from making almond milk.  Of course, if you’re adventurous you can certainly try using pulp from making a different kind of nut milk J.

If you want to make these without having to make nut milk, try substituting with 1¾ cups nut meal plus a bit more milk (I’d try an extra ¼ cup) and adjust it from there.

I don’t like very sweet things so if you prefer a sweeter muffin, add another tablespoon or two of maple syrup.  Maple syrup is a very potent sweetener, so if you choose to use honey in place of the syrup, you will get an even less sweet result.

Dry Ingredients:

scant 2 cups almond pulp

1½ cups oat bran

1 teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

Wet Ingredients:

2 eggs

1 cup applesauce

1 cup almond milk or milk of your preference

2 tablespoons coconut oil

2/3 cup currants

1 tablespoon maple syrup

½ teaspoon apple cider vinegar

½ cup unsweetened coconut flakes

What to do:

Preheat oven to 350 degrees Fahrenheit.

Mix dry ingredients until fluffy- you may need to use hands to de-crumble almond pulp.

Almond and Oat Bran Muffins

Whisk wet ingredients until incorporated.  Add wet ingredients to dry ingredients and mix until just blended.

 Almond and Oat Bran Muffins

Scoop batter into muffin tins and bake for 20 minutes.

Almond and Oat Bran Muffins

Let cool in muffin tins for 5-10 minutes before serving.  These will keep for 3-4 days when stored in an airtight container.  Store in refrigerator for slightly longer shelf life.

Muffin di Mandorle e Crusca d’Avena:

Fa 20 muffin

Ingredienti Secchi:

2 tazze scarse di poltiglia di mandorle

1½ tazze crusca d’avena

1 cucchiaino di sale

1 cucchiaio di levito

½ cucchiaino di bicarbonato

2 cucchiaini di cannella

Ingredienti Umidi:

2 uova

1 tazza di purea di mele

1 tazza di latte o latte di mandorle

2 cucchiai d’olio di cocco

2/3 tazza di ribes essiccati

1 cucchiaio di sciroppo d’acero

½ cucchiaino d’aceto di sidro di mele

½ tazza di cocco essiccato

Cosa Fare:

Fate scaldare il forno a 180 gradi Centigradi.

Mescolate gli ingredienti secchi finché la miscela sia soffice (dovrete probabilmente usare le mani per sbriciolare la poltiglia di mandorle).

Mescolate gli ingredienti umidi da parte.

Unite gli ingredienti secchi e umidi facendo attenzione a non mischiare troppo.

Versate la pastella in una teglia da forno (idealmente quella per i muffin) e mettete nel forno.  Se usate la teglia da muffin, saranno pronti tra 20 minuti.  Invece, se usate la teglia normale da forno, controllate tra 30 minuti per la cottura.  Appena cotto, tirate dal forno e lasciate nella teglia per 5-10 minuti prima di servire.