Zucchini Cakes with Tzatziki Watermelon Salsa

IngredientsWatermelon, Squash
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
Zucchini Cakes with Tzatziki Watermelon Salsa

University of Massachusetts

Amherst, Mass.

For a healthier take on game-day food, the University of Massachusetts chefs prepare these grilled zucchini cakes. The plant-forward snack makes use of the abundance of zucchini now on the market. And with watermelon available year-round, the tzatziki and fruit-based salsa makes a convenient and refreshing accompaniment. The zero-waste recipe uses both the flesh and rind of the watermelon.


Zucchini cakes

5½ lb. zucchini squash, grated

2¾ lb. edamame, coarsely chopped

5 large eggs

2¾ tsp. ground cumin seed

2¾ tsp. salt

2¾ tsp. ground black pepper

Pinch chopped cilantro

2½ lb. panko bread crumbs, untoasted

Tzatziki watermelon salsa

3½ oz. watermelon flesh and rind, diced ¼-in.

3½ oz. cucumber, diced ¼-in.

¼ oz. coarsely chopped mint leaves

¼ oz. coarsely chopped cilantro leaves

1 tbsp. + ½ tsp. lemon juice

1¾ tsp. sugar

¾ oz. minced jalapeno pepper

14 oz. plain Greek-style yogurt

¾ tsp. salt

3 tbsp. + 2 tsp. extra virgin olive oil


1. For zucchini cakes, in large bowl, combine all ingredients except panko; mix lightly. Add panko crumbs and mix until well incorporated. Set aside.

2. For tzatziki watermelon salsa, in large bowl, combine all ingredients except olive oil; mix until evenly distributed. Drizzle in olive oil and set aside.

3. Form zucchini mixture into 3-ounce patties. Cook on an oiled flat top until golden brown on each side. Serve with Tzatziki Watermelon Salsa.

Photo courtesy of National Watermelon Board




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