No-Cook Meals To Deal With Summer Heatwaves
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Zucchini Noodles with Pesto
Craving pasta but can't bear the thought of turning on the stove or waiting for water to boil? Enter, zucchini noodles! These "zoodles" can be made in just a couple of minutes and are totally delicious raw, especially when coated with a cheesy homemade pesto. Added bonus: swapping pasta for veggies means this dish will help keep you healthy and beach-ready all summer long! Get the recipe here.
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You're watching: VIDEO: Crispy Zucchini Potato Cakes
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!