Go Back

Zucchini and Semolina Cakes with Lemon Herb Yogurt

Print Recipe Pin Recipe

Ingredients
  

Zucchini and Semolina Cakes

  • 1 cup zucchini grated
  • 1/4 cup carrot grated
  • 1-2 garlic cloves grated
  • 1/4 cup parmesan cheese grated
  • 1-2 tsp crushed fermented Calabrian chilis optional or a pinch of red pepper flakes
  • 1 egg lightly beaten
  • 1/4 cup semolina flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2-3 Tbsp grape seed oil or avocado oil

Lemon and Herb Yogurt

  • 1/2 cup Greek yogurt or sour cream
  • 3 Tbsp Italian parsley chopped
  • 1 green onion sliced thin
  • 1 tsp chives chopped
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp capers rinsed and chopped

Instructions
 

Zucchini and Semolina Cakes

  • Preheat cast iron grill plate to 375F (Traeger Ranger), alternatively the grill to 400F.
  • Lightly salt the grated zucchini and let sit for 8-10 minutes to draw out some of the water.
  • Squeeze the zucchini until most of the moisture has been removed and then place in a large mixing bowl with the other ingredients.
  • Use a fork to combine the ingredients, adding additional semolina flour if mixture is too wet.
  • Drizzle cast iron plate or a sheet pan with the oil.
  • Using a portion scoop or spoons, form into golf ball size portions and place directly onto preheated cast iron grill plate and cook for 3-4 minutes per side pressing down lightly to form a cake.
  • Cook until golden brown.
  • Alternatively place onto oiled sheet pan and bake for 12-18 minutes, turning half way through.

Lemon and Herb Yogurt

  • In a small bowl combine all ingredients. Adjust seasoning as desired.