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Zucchini and Semolina Cakes with Lemon Herb Yogurt

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Ingredients Method

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

Method
 

Zucchini and Semolina Cakes
  1. Preheat cast iron grill plate to 375F (Traeger Ranger), alternatively the grill to 400F.
  2. Lightly salt the grated zucchini and let sit for 8-10 minutes to draw out some of the water.
  3. Squeeze the zucchini until most of the moisture has been removed and then place in a large mixing bowl with the other ingredients.
  4. Use a fork to combine the ingredients, adding additional semolina flour if mixture is too wet.
  5. Drizzle cast iron plate or a sheet pan with the oil.
  6. 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.
  7. Cook until golden brown.
  8. Alternatively place onto oiled sheet pan and bake for 12-18 minutes, turning half way through.
Lemon and Herb Yogurt
  1. In a small bowl combine all ingredients. Adjust seasoning as desired.