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Zucchini Corn Cakes with Tarragon Remoulade
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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
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings
12
corn cakes
Calories
69
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
Preheat the oven to 400°F.
Peel the zucchini then shred it with the large side of a grater.
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, steak seasoning and dry mustard.
Add the chopped green onions, garlic, 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.
Incorporate the additional ingredients and mix well.
Nutrition
Calories:
69
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
2
g
|
Cholesterol:
32
mg
|
Sodium:
201
mg
|
Potassium:
100
mg
|
Sugar:
1
g
|
Vitamin A:
130
mg
|
Vitamin C:
7.6
mg
|
Calcium:
72
mg
|
Iron:
0.7
mg