Zucchini corn cakes are a delicious vegetarian substitute for crab cakes, top with a Tarragon Remoulade Sauce for a scrumptious, meatless dinner recipe.

This recipe was inspired by a combination of my love for crab cakes and my dedication to “Meatless May”!

Ingredients

• 1 cup zucchini (shredded)*
• 2 ears sweet corn
• 3/4 cup bread crumbs
• 1/4 cup parmesan cheese
• 1 tsp steak seasoning
• 1/2 tsp dry mustard powder
• 1/4 cup green onions (chopped)
• 1 garlic clove (crushed)
• 1 egg
• 2 tbsp greek yogurt

Tarragon Remoulade

• 1 cup greek yogurt
• 1 egg yolk
• 1/2 tbsp mustard
• 1/2 tbsp white wine vinegar
• 1 lemon (juiced)
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tbsp olive oil
• 1/4 cup green onions (chopped)
• 1 tbsp tarragon (chopped)

Preheat the oven to 400°F.

Peel the zucchini then shred it with the large side of a grater.

*One large or two small zucchinis should produce 1 cup of grated zucchini.

Remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.

Add the bread crumbs, parmesan cheese, seasoning and dry mustard.

Next add the chopped green onions and garlic.

Add the egg and greek yogurt, mix everything together then use your hands to form the mixture into 12 cakes.

Place the cakes into the oven for 18-20 minutes.

While the cakes are in the oven, prepare the tarragon remoulade.

Start by combining the greek yogurt and egg yolk.

Next incorporate the additional ingredients.

Mix well, then place a dollop on each corn cake.

Serve with a delicious Quinoa Caprese Salad or Mushroom Basil Polenta Cakes for a scrumptious vegetarian dinner!

5 from 1 vote

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Zucchini Corn Cakes with Tarragon Remoulade

Zucchini corn cakes are a delicious vegetarian substitute for crab cakes, top with a Tarragon Remoulade Sauce for a scrumptious, meatless dinner recipe.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 corn cakes

Calories 69 kcal

Author Whitney Bond

Ingredients

Zucchini Corn Cakes

• 1 cup zucchini shredded
• 2 ears sweet corn
• 3/4 cup bread crumbs
• 1/4 cup parmesan cheese grated
• 1 tsp steak seasoning
• 1/2 tsp dry mustard powder
• 1/4 cup green onions chopped
• 1 garlic clove crushed
• 1 egg
• 2 tbsp greek yogurt

Tarragon Remoulade

• 1 cup greek yogurt
• 1 egg yolk
• 1/2 tbsp mustard
• 1/2 tbsp white wine vinegar
• 1 lemon juiced
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tbsp olive oil
• 1/4 cup green onions chopped
• 1 tbsp tarragon chopped

Instructions

1. Preheat the oven to 400°F.

2. Peel the zucchini then shred it with the large side of a grater.
3. Remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.

4. Add the bread crumbs, parmesan cheese, steak seasoning and dry mustard.

5. Add the chopped green onions, garlic, egg and greek yogurt.
6. Mix everything together then use your hands to form the mixture into 12 cakes.
7. Place the cakes into the oven for 18-20 minutes.
8. While the cakes are in the oven prepare the tarragon remoulade.
9. Start by combining the greek yogurt and egg yolk.
10. Incorporate the additional ingredients and mix well.