Zucchini Cakes Recipe with Herbed Goat Cheese and Roasted Tomatoes

A delicious spin on healthful zucchini cakes.



From "Whole-Grain Mornings"
April 2015

Yield: 10 to 12 cakes

Content Tools

Looking to eat healthy meals, but don’t think there’s enough time to prepare the meals? Whole-Grain Mornings (Ten Speed Press, 2014), by Megan Gordon, offers a beautifully illustrated collection of sixty-five wholesome and inventive breakfast recipes that are so easy and convenient they are perfect for any day of the week. This Zucchini Cakes Recipe with Herbed Goat Cheese and Roasted Tomatoes is from the section, “Summer.”

Buy this book from the MOTHER EARTH NEWS store: Whole-Grain Mornings.

Zucchini Cakes Recipe with Herbed Goat Cheese and Roasted Tomatoes

If you’d rather use heirloom or Roma tomatoes in lieu of cherry tomatoes, go right ahead. Cut them in 1/2 inch slices and keep an eye on them, as they tend to cook more quickly. To save time, prepare the goat cheese and roast the tomatoes up to 3 days in advance; store them, covered, in the refrigerator until you’re ready to cook the zucchini cakes and serve.

Ingredients:

Roasted Tomatoes

• 1 pound / 450 g (about 2-1/4 cups / 540 ml) cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• A few grinds of black pepper

Herbed Goat Cheese

• 5 ounces / 140 g soft goat cheese
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh tarragon
• A few grinds of black pepper
• 3 tablespoons milk

Instructions:

1. To roast the tomatoes: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

2. Arrange the tomatoes on the prepared baking sheet. Drizzle with the olive oil so each tomato is covered nicely, and sprinkle with the salt and pepper. Bake until the tomatoes become shriveled, a bit browned on the edges, and incredibly soft and juicy, about 3 hours. Stir every hour or so to ensure they’re still covered in olive oil.

3. To prepare the goat cheese: Put the cheese, chives, dill, tarragon, and pepper in a small bowl and use the back of a spoon to mash the herbs into the cheese. Add the milk and stir vigorously to soften the cheese.

4. To assemble: Serve warm or at room temperature. Top each cake with a generous dollop of herbed goat cheese and a spoonful of juicy roasted tomatoes.

Make Ahead: To save time, you can make the zucchini mix or form the cakes up to 1 day in advance; keep them covered in the refrigerator overnight. You can also bake the cakes, allow them to cool, and refrigerate them for up to 4 to 5 days. To reheat, warm in a 250 degrees F oven or in the microwave on high heat for 45 seconds to 1 minute, until warmed through.

More from Whole-Grain Mornings:

Blueberry Breakfast Bars Recipe
Whole-Grain Zucchini Cakes Recipe


This excerpt has been reprinted with permission from Whole-Grain Mornings, by Megan Gordon and published by Ten Speed Press, 2014.