Zucchini often gets a bad reputation because it grows so abundantly. If you cultivate it in your garden, you know how quickly the harvest can pile up. Before you know it, large squash are crowding your counter and demanding to be turned into something delicious. Even if you don’t grow zucchini yourself, you’ve likely been handed a bag or two by a generous neighbor. It’s impractical to eat an entire summer’s yield on your own, so accepting and using that bounty is a kindness—both to your friend and to your own dinner table.
If you’re facing a zucchini surplus, save one or two for these Zucchini Barley Cakes. They make a satisfying vegetarian dinner when paired with a simple roasted cherry tomato sauce—olive oil, garlic and fresh basil—and a generous spoonful of creamy ricotta. The barley adds chew and body, while the herbs keep the cakes bright and fresh.
Salt Your Zucchini
Zucchini is mostly water, so to achieve crisp, well-structured cakes you must draw out excess moisture. Shred the zucchini and toss it with coarse salt, then let it drain in a colander for about ten minutes. Move the salted zucchini to a clean kitchen towel and wring out as much liquid as you can. Four cups of raw shredded zucchini will shrink to roughly one cup once salted and squeezed. It’s an extra step, but it prevents soggy, fragile cakes—trust me, it’s worth the trouble.
Chill
After shaping the cakes, chilling them in the refrigerator for 20–30 minutes helps the mixture firm up and makes them easier to transfer to the skillet. You can even shape the cakes a day ahead: cover them and store in the fridge so dinner takes less time the next evening.
When you’ve had your fill of zucchini bread and baked goods, try something savory and fresh—these cakes showcase zucchini in a new way. They’re hearty, herb-forward and perfect with the roasted tomatoes and ricotta. If you try them, leave a comment and share how they turned out.
Recipe
Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta
Ingredients
For the Zucchini Barley Cakes:
- 1 pound zucchini
- 1 ½ teaspoons coarse salt, divided, plus more for sprinkling
- 2 cups cooked and cooled pearl barley (see note)
- 3 large eggs
- 3 scallions, minced (white and green parts)
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Freshly ground pepper
- 1 cup panko bread crumbs
- 2 tablespoons all-purpose flour
- 6 tablespoons extra-virgin olive oil, divided
For the Roasted Cherry Tomatoes:
- 2 pints cherry or grape tomatoes
- 3–4 garlic cloves, peeled and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon white balsamic vinegar
- 2 tablespoons chopped fresh basil
- Whole milk ricotta cheese for serving
Instructions
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Preheat the oven to 375°F (190°C). Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a colander, toss with 1 teaspoon of salt, and let it sit about 10 minutes. Transfer the zucchini to a clean cotton kitchen towel and squeeze out as much moisture as possible. Set aside.
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In a large bowl, lightly beat the eggs. Add the drained zucchini, cooked barley, scallions, garlic, parsley, thyme, pepper, panko, and flour. Combine thoroughly until evenly mixed.
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Using a ¼-cup scoop or metal measuring cup, portion the mixture onto a baking sheet. Press each portion gently into a cake about ¾ inch thick and 3 inches wide. Cover and chill for at least 30 minutes or up to a day. You should have about 12 cakes.
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While the cakes chill, make the roasted cherry tomatoes. Combine tomatoes, sliced garlic, 3 tablespoons olive oil, coarse salt and red pepper flakes in a 9×13 baking dish. Roast until the tomatoes are soft and starting to burst, about 25 minutes. Remove from oven and stir in the white balsamic vinegar and chopped basil.
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Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Gently add six cakes to the skillet and cook until golden on the first side, about 3–4 minutes. Flip and cook another 3 minutes until golden and cooked through. Transfer to a paper towel–lined plate and sprinkle with coarse salt. Wipe the skillet and add the remaining 3 tablespoons of oil; cook the remaining cakes. Serve warm with roasted cherry tomatoes and a generous dollop of ricotta.
Notes
To cook pearl barley: Bring a large pot of salted water to a boil. Add 1 cup pearl barley and cook over medium-high heat until tender, about 30–35 minutes. Drain and chill. Spread the barley on a baking sheet and refrigerate to cool quickly if needed. One cup dry yields about 3 cups cooked, slightly more than required for this recipe.
Adapted from Megan Gordon’s Whole Grain Mornings.
Nutrition
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Carbohydrates: 36 g
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Protein: 7 g
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Fat: 13 g
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