Crispy Zucchini Parmesan Cakes with Lemon Cream, Roasted Tomatoes, and Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray, toss them with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper, and roast for 18 to 20 minutes until tender and lightly wrinkled.

2. 2

   Place the grated zucchini in a colander, toss with 2 g (1/2 tsp) salt, and let it rest for 10 minutes. Then wrap it in a clean towel and squeeze very well to remove as much liquid as possible.

3. 3

   In a large bowl, mix the drained zucchini, grated Parmesan, breadcrumbs, wheat flour, egg, chives, garlic powder, 1 g (1/4 tsp) salt, and the remaining black pepper until you have a mixture that can be compacted by hand.

4. 4

   Shape 8 small cakes of equal size, pressing firmly so they hold together.

5. 5

   Heat a large skillet over medium heat with the remaining 15 ml (1 tbsp) olive oil. Cook the cakes for 3 to 4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate if desired.

6. 6

   In a small bowl, mix the cream cheese, Greek yogurt, lemon zest, and 15 ml (1 tbsp) lemon juice until smooth. Adjust with the remaining salt to taste.

7. 7

   To serve, spoon some lemon cream onto a platter or individual plates, arrange the warm cakes on top or alongside, add the roasted cherry tomatoes, and finish with fresh basil leaves.

8. 8

   Serve immediately to keep the contrast between the crispy cakes, cool cream, and juicy tomatoes.