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.

It isn't a cookbook specifically for low carbers, but it does contain some wonderful recipe ideas like Spinach Scrambled Eggs, Avocado and Bacon Frittata, Marinated Loin of Lamb, Steamed Greens with Lemon and Cilantro, and Chocolate Peanut Butter Energy Balls. But my favorite recipe was the Zucchini Cakes - served with smoked salmon and scrambled eggs.

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!

This is definitely a special occasion dish! But it's definitely worth the effort because the flavors work so well together.

📖 Recipe

StepAwayFromTheCarbs.com

Zucchini Cakes with Smoked Salmon and Eggs

5 from 2 votes

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Makes: 2 Servings

Net Carbs: 6

Calories: 404

Ingredients Method Nutrition Notes

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 teaspoon fresh chives snipped
salt and pepper

for the garnish

2 slices smoked salmon
fresh chives

Step-by-Step 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.

Nutrition

Calories: 404kcalCarbohydrates: 8gProtein: 35gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 14gCholesterol: 419mgSodium: 2370mgFiber: 2gSugar: 3gNet Carbs: 6g

Notes

4g net carbs per serving

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

Save

Low Carb Zucchini Cakes with Smoked Salmon and Eggs