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    ZUCCHINI CAKESWITH LEMON AIOLI

    MAKES 8 small cakes (4 per serving)

    PREP TIME: 20 minutes

    COOK TIME: 22 minutes

    These cakes are ridiculously good. They are creamy on the inside and crisp on the outside. You’ll think there is cheese inside . . . but there isn’t! The full-on bacon flavor pairs so well with the zucchini; you’ll be mega impressed. If you don’t want to pair the cakes with the Lemon Aioli, they also go great with Chimichurri (here), Creamy Italian Dressing (here), or Honey Mustard Dressing & Marinade (here).

    CAKES:

    3 lightly packed cups (450 g) shredded zucchini (about 3 medium zucchinis)

    4 strips bacon (about 4 oz/110 g)

    1 teaspoon finely ground sea salt

    1 large egg

    1 tablespoon coconut flour

    1 tablespoon arrowroot starch or tapioca starch

    ¾ teaspoon garlic powder

    ¾ teaspoon onion powder

    ½ teaspoon dried oregano leaves

    ¼ teaspoon ground black pepper

    LEMON AIOLI:

    ¼ cup (52 g) mayonnaise

    Grated zest of ½ lemon

    1 tablespoon plus 1 teaspoon lemon juice

    1 teaspoon Dijon mustard

    1 clove garlic, minced

    ¼ teaspoon finely ground sea salt

    ⅛ teaspoon ground black pepper

    1. Place the shredded zucchini in a strainer set over the sink. Sprinkle with the salt and allow to sit for 15 minutes.
    2. Meanwhile, cook the bacon in a large frying pan over medium heat until crispy, about 10 minutes. Remove the bacon from the pan, leaving the grease in the pan. When the bacon has cooled, crumble it.
    3. While the bacon is cooking, make the aioli: Put the mayonnaise, lemon zest, lemon juice, mustard, garlic, salt, and pepper in a small bowl and whisk to incorporate. Set aside.
    4. When the zucchini is ready, squeeze it over and over again to get out as much of the water as you can.
    5. Transfer the zucchini to a large mixing bowl and add the remaining ingredients for the cakes. Stir until fully incorporated.
    6. Set the frying pan with the bacon grease over medium-low heat. Scoop up 2 tablespoons of the zucchini mixture, roll it into a ball between your hands, and place in the hot pan. Repeat with the remaining mixture, making a total of 8 balls. Press each ball with the back of a fork until the cakes are about ½ inch (1.25 cm) thick.
    7. Cook the cakes for 4 to 6 minutes per side, until golden. Serve with the aioli.

    STORE IT: Keep the cakes and aioli in separate airtight containers in the fridge for up to 3 days.

    REHEAT IT: Transfer a single serving of the cakes to a microwave-safe plate, cover, and microwave for 2 minutes; or place in a frying pan with a drop of oil and fry over medium heat for about 1 minute per side.

    Per serving, made with homemade mayonnaise:

    calories: 636 | calories from fat: 474 | total fat: 52.7 g | saturated fat: 12.5 g | cholesterol: 155 mg

    sodium: 2300 mg | carbs: 12.2 g | dietary fiber: 3.3 g | net carbs: 8.9 g | sugars: 5 g | protein: 27.5 g

    FAT : 75%
    CARBS : 8%
    PROTEIN : 17%