Zucchini, Walnut and Feta Cakes with Cucumber-Yogurt Sauce

My life is pretty much complete now.

If you’ve read this blog for any amount of time, you know that I adore Cooking Light.  They use REAL ingredients and have REAL recipes for REAL food.  Just because it’s “light” doesn’t mean it’s tasteless.  I’ve been a subscriber for the magazine for about 6 years now and it’s one of the subscriptions that I just can’t part with.

Well, they finally noticed me.

Cooking Light “liked” my photo on instagram a couple of nights ago.

Zucchini, Walnut and Feta Cakes with Cucumber-Yogurt Sauce are packed with zucchini straight from our garden.  If it wasn’t for awesome recipes like this, I would be sick and tired of eating zucchini already.  It’s growing like crazy!

To bind the cakes, quinoa is ground in a food processor along with walnuts and mixed in with the zucchini, eggs, feta, green onions and dill.  I loved the texture that the quinoa gave to the zucchini cakes.

Make sure to salt your zucchini after it’s grated and squeeze out all the water.  You don’t want to end up with a too-watery mixture and zucchini is full of water.

The zucchini cakes are pan “fried” in a  little olive oil until browned and cooked through.

Served over a bed of spicy arugula with a big dollop of a cucumber-yogurt sauce that is full of flavor thanks to garlic.

Full of flavor and even Cooking Light thought it looked yummy.

 

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