Zucchini Cakes with Tzatziki Watermelon Salsa
University of Massachusetts
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.
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