easiest way to prepare speedy perfect Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 8 roma tomatoes, quartered
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons caster sugar
  • 500g (about 4 medium) zucchini, coarsely grated
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 1/2 teaspoon ground nutmeg
  • 125ml (1/2 cup) milk
  • 3 eggs, lightly whisked
  • 80ml (1/3 cup) olive oil

Method

  • Step 1
    Preheat oven to 160?C. Place the tomato, in a single layer, in a large roasting pan. Drizzle over the oil and vinegar. Sprinkle with the sugar. Season with salt and pepper. Roast for 1 1/2-2 hours or until tomato starts to shrivel around the edges and reduces to about half the original size. Set aside to cool.
  • Step 2
    Reduce oven temperature to 120?C. Place the zucchini in a colander and use your hands to squeeze out as much excess moisture as possible. Combine the zucchini, flour and nutmeg in a large bowl. Make a well in the centre. Add the milk and egg, and season with salt and pepper. Stir to combine.
  • Step 3
    Heat 1 1/2 tablespoons of the oil in a large frying pan over medium heat. Drop 4 large tablespoonfuls of the zucchini mixture into the pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to an oven-proof plate and cover loosely with foil. Place in the oven to keep warm. Repeat, in 2 more batches, with the remaining oil and zucchini mixture, reheating the pan between batches.
  • Step 4
    To make the lemon creamed spinach, heat a large saucepan over medium-high heat. Add the spinach. Cover and cook for 3-4 minutes or until the spinach just wilts. Transfer the spinach to a colander, reserving the cooking liquid in the pan, and press down with a wooden spoon to remove excess liquid.
  • Step 5
    Place reserved cooking liquid over high heat and cook for 2-3 minutes or until the liquid reduces slightly. Add the cream, lemon juice and lemon rind. Bring to the boil. Cook for 4-5 minutes or until the mixture thickens. Add the spinach and season with salt and pepper. Stir to combine.
  • Step 6
    Divide the zucchini cakes among serving plates. Top with the spinach mixture and roasted tomato to serve.

So that’s going to wrap it up for this exceptional food Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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