Excellent Zucchini Sage Cakes: A Delicious Breakfast Delight
Start your day with a savory breakfast featuring these Excellent Zucchini Sage Cakes! Packed with nutritious ingredients like fresh zucchini, protein-rich eggs, and the earthy flavor of sage, these cakes make for a fantastic alternative to traditional breakfast dishes. Whether you’re looking for something light yet satisfying or simply trying to introduce more vegetables into your morning routine, these cakes offer a great option to kickstart your day.
These crispy, golden cakes are easy to make, and in under 30 minutes, you’ll have a plate full of delicious goodness. They pair wonderfully with a side of fresh fruit, a dollop of sour cream, or even a sprinkle of cheese for extra flavor.
Ingredients
| Ingredient | Measurement |
|---|---|
| Zucchinis, grated and excess water drained | 1 pound |
| Salt and black pepper | To taste |
| Almond flour | 1 tablespoon |
| Egg, whisked | 1 |
| Sage, chopped | 1 tablespoon |
| Olive oil | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 13.0 grams |
| Carbohydrates | 10.0 grams |
| Protein | 12.0 grams |
Instructions
-
Prepare the Mixture
In a bowl, combine the grated zucchini with the almond flour, salt, pepper, egg, and chopped sage. Stir well to combine the ingredients thoroughly. The mixture should hold together but still be moist. Shape this mixture into medium-sized cakes, making sure they are uniform in size. -
Cook the Cakes
Heat 2 tablespoons of olive oil in a pan over medium heat. Once the oil is hot, gently place the zucchini cakes into the pan. Cook them for about 5-6 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan; if necessary, cook the cakes in batches. -
Drain and Serve
After cooking, place the cakes on paper towels to drain any excess grease. This step will ensure your cakes stay crispy and not greasy. -
Enjoy Your Breakfast
Serve the zucchini sage cakes hot, divided between plates, and enjoy with your favorite breakfast accompaniments. They pair perfectly with a fresh salad, a side of eggs, or simply as they are, full of flavor.
Allergen Information
- Eggs: This recipe contains eggs, so it’s not suitable for those with an egg allergy.
- Almond Flour: This recipe uses almond flour, so it is not suitable for those with nut allergies.
Dietary Preferences
- Gluten-Free: This recipe is naturally gluten-free due to the use of almond flour instead of wheat flour.
- Low-Carb: While not strictly keto, these cakes are a great low-carb option compared to traditional breakfast options like pancakes or toast.
- Vegetarian: Perfect for vegetarians, as they are made with plant-based ingredients like zucchini and sage.
- Dairy-Free: There are no dairy ingredients in this recipe, making it a great option for those avoiding dairy.
Tips and Variations
- Make it Vegan: To make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
- Add Cheese: If you love cheesy flavors, add a small amount of grated cheese like Parmesan or cheddar to the batter for a melty, savory twist.
- Herb Variations: If sage isn’t to your liking, consider swapping it out for fresh basil, thyme, or parsley for a different herbal flavor.
Conclusion
These Excellent Zucchini Sage Cakes offer a nutritious and flavorful start to your day. With their delightful crunch and savory taste, they’re sure to become a breakfast favorite in your household. Easy to prepare and versatile, you can experiment with different herbs and seasonings to make them your own. Whether you’re feeding a crowd or just looking for a satisfying meal for one, this recipe is sure to impress. Enjoy every bite!
