Zucchini Cakes and Herb and Sour Cream Spread

How to Make Breakfast Zucchini Cakes with Herb Sour Cream


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It can be hard for our family to decide what to eat for food- my husband is a vegetarian, my daughter is picky, my son is always hungry, but I’m always the one cooking (and shooting) the food. However, I’ve found something that everybody can agree on for breakfast or as a snack meal- zucchini cakes. These are very filling and taste very good, especially with the herb sour cream on the side. They are a great vegetarian option, and they taste so good that even my daughter, who is reluctant to eat many vegetables, will happily eat. Since she loves them so much, I’ve started to use them as a packed school lunch for her, or just as a simple kid’s snack.

Zucchini Cakes Recipe



This recipe is so quick and easy, that it makes for a great meal for breakfast, lunch, or dinner. After cooking, they stay good for about one week in an airtight container in the fridge, so they are excellent as a leftover or perfect as a healthy late-night snack. Surprisingly, they are also very good with my daughter, who is a very picky eater, and she loves to have them as a packed lunch or a snack on the road for a busy day.

Cooking tools

Glass mixing bowl

White spatulas

Press'n seal wrap

Whisk

Black and white kitchen towels

Vintage Rectangle Enamel Tray

Frying pan

Oil Cruet

Garlic press

Cheese grater

Melamine mixing bowl

Silicone slotted turner

Pinch bowls







Storage:


The cooked zucchini cakes can be frozen and stored in the freezer for up to 2 months. Just put cooked and cooled cakes into a Ziploc bag, and put it in the freezer.


To reheat frozen cakes, you can place them in an oven at 375F for 20-25 minutes, or bake them in the toaster oven for 10 minutes if they stored in the fridge.







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