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.

Next, 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!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Purchase gluten-free breadcrumbs or use gluten-free rice Chex cereal put through a food processor to form a fine crumb mixture in place of the breadcrumbs.