Zucchini Cakes w/Fresh Heirloom Tomato Sauce

Do you ever have those weeks where you've watched a few too many cooking shows and you suddenly become super ambitious in the kitchen?

This week, that was me.

I discovered a great show on Netflix called Mind of a Chef, which basically involves some great well-known chefs discovering different foods from unique cultures and then cooking beautiful food. It is produced and narrated by Anthony Bourdain (who I have always had a weird, secret crush on). But anyway, it made me hungry. And it inspired me to take the few leftover ingredients in my kitchen and turn them into something awesome!

I sort of hate the word "paleo", because it signifies this fad diet that everyone has been into lately, but I must admit that it's an amazing way to eat. It involves lots of vegetables and fruits and lean proteins and other clean foods while eliminating processed junk and gluten. This meal happens to be paleo, gluten-free, and very high in protein/healthy fats. It could also easily be veganized by substituting a "flax egg" and taking out the turkey bacon and goat cheese.

Pour yourself a nice glass of wine (or drink straight from the bottle if you're feelin it) and be proud of yourself for cooking a great, healthy homemade meal on a budget.


Zucchini Cakes w/Fresh Heirloom Tomato Sauce

Heirloom Tomato Sauce

• approx 2 cups fresh heirloom tomatoes, halved
• 1/2 yellow onion, roughly chopped
• 2 cloves garlic, sliced
• 1 peperoncini, roughly chopped (opt)
• 2 slices turkey bacon or pancetta(opt)(make sure it's uncured! sulfites are a definite NO)
• 2 Tablespoons tomato paste
• approx 1/2 cup white wine
• extra virgin olive oil
• 1 tsp oregano
• 1 tsp basil
• salt and pepper

Zucchini Cakes

• 3 small zucchini (or 2 medium)
• 2 eggs
• 1/4 cup almond flour
• 1/4 cup crumbled goat cheese or parmigiana reggiano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• salt and pepper
• organic coconut or grapeseed or olive oil (for frying)

Pour olive oil into a small saucepan over medium high heat. Add the onions, garlic and peperoncini until they become soft and fragrant. Chop the turkey bacon into small pieces and add to the pan. Let that cook down for about 2 minutes, then add the tomatoes, tomato paste, a good pinch of salt/pepper, oregano and basil. Continue to cook and stir this mixture for approx 5 minutes. Then, pour about 1/2 cup white wine into the pan. If you like a thinner, more liquid sauce, feel free to add more, or add a splash of water/broth. Bring everything to a good simmer for a few minutes, then turn the heat down to medium-low, and cover. 

I allowed the sauce to cook for about 2.5 hours prior to serving, which really allowed the flavors to develop. The longer you cook it, the better, but it would taste totally fine if you served it right away. Right before plating, pour the contents of the saucepan into a blender, and puree until it becomes a consistency you like. 

When you feel that the sauce has had enough time to cook, start the zucchini. Use a food processor or cheese grater to create small pieces of zucchini. When it is all grated, put the contents into a clean dish towel or cheese cloth, and squeeze as much moisture as possible out into the sink. This will ensure that the cakes aren't too soggy! Grab a large bowl, and whisk the eggs into it. Then add the zucchini and the rest of the ingredients to the bowl, mixing well with your hands until everything is nicely incorporated. 

Cover the bottom of a large skillet with about 1/4 inch oil and heat a little less than medium-high. When the oil is nice and hot (you can test this by putting a small piece of batter in the pan and seeing if it sizzles), make a few flat zucchini cakes and carefully place them into the pan. Cook them for 3-4 minutes on each side, until they are nice and browned and crispy. Place them on a paper towel when they are finished cooking to drain some of the oil and add a pinch of sea salt. 

Serve with fresh, hot heirloom tomato sauce and a nice dollop of goat cheese on top!