Zucchini Cakes with Diavolo Sauce

A last month I was the lucky winner of a giveaway at Eggville a great site about a family raising cage free chickens, please be sure to check it out. My prize contained the Progresso broth, panko breadcrumbs and cooking gear pictured above. Thanks again for the great prize!

I wanted to prepare a recipe using the panko I received. This recipe for Zucchini Cakes with Diavolo Sauce uses panko to give the cakes their crunch with out having to deep fry. The spicy sauce is easy to prepare and cooks while you pan fry the zucchini cakes. Even the hungriest guy won't miss the meat in this dish.

Adapted from Cuisine at Home issue No. 66 December 2007

Makes 8-10 cakes

Diavolo Sauce
1 Tbsp olive oil
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 Tbsp ketchup
2 garlic cloves, minced
1/2 cup dry white wine
1 14oz can diced tomatoes in juice
1 Tbsp white wine vinegar
1 tsp hot, red pepper flakes
1/2 tsp dried basil leaves

Saute olive oil, onions and bell pepper in a large non-stick skillet over medium-high heat for 5 minutes, add ketchup and garlic and cook 2 minutes more. Deglaze with the wine, reduce until nearly evaporated, then add remaining ingredients. Bring to a boil and simmer 8-10 minutes. Keep warm until ready to serve.

Zucchini Cakes
4 cups zucchini, grated
1/2 cup onion, grated
1 cup panko bread crumbs
2 eggs
1 tsp salt
1/2 tsp baking powder
4 Tbsp olive oil, divided
Grated Parmesan cheese

Grate zucchini and onion on a mandoline and remove any excess moisture. Transfer to a large bowl and add panko. Wisk eggs, salt, and baking powder together in a small bowl then stir into zucchini mixture. Heat 2 Tablespoons of the oil in a non-stick skllet over medium. When hot, drop mounds of the batter into the pan using a 1/3 cup measure. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a paper towel-lined plate and keep warm; fry remaining cakes in remaining oil. To serve divide sauce among plates, top with cakes, and sprinkle with parmesan cheese.