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.
To make the zucchini cakes, I shredded a zucchini (my Microplane was perfect for the task!), then squeezed the moisture out through a paper towel.
Then I mixed it with shredded Parmesan, an egg yolk, heavy cream, seasoning, and almond flour (the book uses quinoa flour so I switched this).
I prepared 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 sauté pan, then flipped them over after five minutes and started scrambling the eggs. It worked out great!
To serve, I placed the zucchini cakes on a plate, egg over the top, then a piece of smoked salmon (by the way, try SeaBear – online stockist for amazing salmon, shellfish, and more!) Garnish with chive and the dish is ready!
Amazing #lowcarb Zucchini Cakes with smoked salmon and eggs. The perfect brunch! Click To Tweet