These zucchini cakes do take a little work to make – but the effort will be worth it when you get to eat this wonderful low carb brunch!
Disclosure: I was provided with a copy of this book from Parragon free of charge in exchange for my fair and honest review. Please see my disclosure policy. The following post contains affiliate links.
This recipe was inspired by the book The Weekend Cook.
Check out all my low carb brunch recipes!
How to Make Low Carb Zucchini Cakes with Smoked Salmon and Eggs
To make the zucchini cakes, shred a zucchini (my Microplane was perfect for the task!), then squeeze all the excess moisture out through paper towels. Take your time with this otherwise they will fall apart!
Mix the zucchini with grated Parmesan, a beaten egg, seasoning, and almond flour (the book uses quinoa flour so I switched this). By the way – you can prepare up to here in advance!
Prepare the scrambled eggs by combining eggs, cream, fresh chives and seasoning.
The book suggests making the zucchini cakes first then keeping them warm in the oven while you cook the eggs. I decided to skip the oven and cook everything at the same time! I started cooking the zucchini cakes first in an oiled non-stick skillet, then carefully flipped them over after five minutes and started scrambling the eggs. It worked out great!
The zucchini might leak out some extra moisture as it cooks – but the egg will hold it all together.
You could even try Cheesy Scrambled Eggs with this recipe!
To serve, place the zucchini cakes on a plate, scrambled egg over the top, then a few small slices of smoked salmon. Garnish with chives and the dish is ready!
Amazing #lowcarb Zucchini Cakes with smoked salmon and eggs. The perfect brunch! Click To Tweet
This is definitely a special occasion dish! But it's definitely worth the effort because the flavors work so well together.
Zucchini Cakes with Smoked Salmon and Eggs
These zucchini cakes do take a little work to make - but the effort will be worth it when you get to eat this wonderful low carb brunch!
Ingredients
for the zucchini cakes
- 1 medium zucchini, shredded
- 2 tbs almond flour
- 1 egg, beaten
- ¼ cup grated Parmesan
- 1 tbs heavy cream
- salt and pepper
for the scrambled eggs
- 3 eggs
- 1 tbs heavy cream
- 1 tsp fresh chives, snipped
- salt and pepper
for the garnish
- 2 slices smoked salmon
- fresh chives
Instructions
- Shred the zucchini then use paper towels to squeeze out any excess liquid.
- Make the zucchini cake mixture by combining all ingredients in a bowl.
- Prepare the scrambled eggs by combining all ingredients in a separate bowl.
- Divide the zucchini mixture in half and place in a non-stick skillet. Shape to form patties. Fry over a low-medium heat for 5 minutes.
- Carefully turn the zucchini cakes over then start scrambling the eggs in a saucepan.
- After five minutes, serve the zucchini cakes on plates, topped with the scrambled egg. Add small slices of smoked salmon and some fresh chives to garnish.
Notes
4g net carbs per serving
Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 404Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 419mgSodium 2370mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 3gProtein 35g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.