September 2nd, 2009 
duodishes 
The convenience of finding a packaged product that you love is a beautiful food find. When we went to the Saban Free Clinic’s Extravaganza for the Senses in July, we were both gifted with a package of pesto from Maison Le Grand. That was after we’d gobbled up a few of the samples. The dairy-free, bright green pesto–named the garden pesto–was like a bite of pure herbs and lemon. So fresh. So vibrant. We really did love this pesto and knew immediately that we’d want to use it very soon. Cut to September. You’re probably thinking a month and a half is not quite ‘soon’, but we actually did make first use of it towards the end of July. We’re just slow to share. Hopefully, that’s OK. Just a couple of squeezes perked up a tangy dip for one of our most used veggies–zucchini.
If you’re going to have a spread or a dip, you need something to put it on. For us, it was zucchini cakes. Always good, right? Even better with a little eggplant and carrot, tons of garlic and fresh parsley. Sounds great, but every cake needs a little icing. In this case, the icing was a cool pesto yogurt dip. Hello, Maison Le Grand! Oh, and just so you know, Maison Le Grand is not sponsoring this message. We just wanted to share the find, and maybe you’ll give it a try. Now, if a rep from the company calls and wants to offer a few samples, we will surely not refuse his kindness. Until then, we’ll have to poke around the markets and try to find it. They have an orange sunflower seed sauce we are absolutely dying to try, so a bit of supermarket sleuthing will definitely be in order!
Zucchini Cakes with Pesto Yogurt Dip – Serves 4 to 6
Cakes
3 zucchini, grated
1 carrot, grated
1 eggplant, peeled and grated
1/2 red onion, grated
1/2 cup fresh parsley, roughly chopped
4 cloves garlic, minced
1 tablespoon unsalted butter, melted
2 eggs, whisked
Zest and juice of 1/2 lemon
1 teaspoon cayenne pepper
1 tablespoon kosher salt
1 – 1 1/2 cups panko crumbs
Grapeseed oil
Dip
6 ounces plain yogurt
2 tablespoons prepared pesto
Kosher salt
1. Mix zucchini, carrot, eggplant, onion, garlic and parsley with parsley in a large bowl.
2. In a separate bowl, whisk egg with butter, lemon juice and zest, cayenne pepper and salt. Pour over grated veggies and mix well.
3. Pour in panko crumbs, starting with 1 cup, and incorporate until mixture is thick enough to form patties. Add remaining 1/2 cup if necessary.
4. Pour a bit of grapeseed oil into a shallow pan. When hot, use a 1/3 measuring scoop to shape patties. Place in hot pan and flatten slightly with the hand. Cook 2-3 minutes per side or until browned.
5. As patties cook, whisk together yogurt, pesto and salt. Keep chilled until ready to serve with zucchini cakes.
Click HERE for printable recipes.
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This looks lovely! I jut posted a pesto post today too!
http://www.eatlivetravelwrite.com/2009/09/garlic-scape-pesto-la-dorie.html
I am ALL up on those zucchini cakes! Who doesn’t love fried veggies?
What a great dip for zucchini cakes! And it just so happens I have lots of zucchini to use up – I now have my side dish for dinner tonight – thank you!
Yummy – I love a good pesto and this looks terrific!
If only I had read this sooner! I just made pesto last night. And I had some great zucchini from a farm stand, but I sauteed it up and added it to some orzo and other veggies for my lunch this week!
I still have eggplant left… and those cakes do sound delicious… hmm
I adore courgettes cakes or patties!! I love the addition of those other vegetables!
The dip is also delicious! Yum!
oh my those cakes sound delicious!! Totally bookmarking them
That dip sounds great! So do the cakes, if you just take out the eggplant.
Heh.
Yum!!! I love zucchini. Veggie cakes are always fun to make. And I’ve got to try the pesto dip. I love me some good pesto.
Another winner, Duo! Zucchini cakes sound like the perfect vehicle for that yummy dip. Save me some!
Everything is better with pesto!
Pesto is close to soy sauce in that I want to put it on everything. I can’t think of many things it wouldn’t improve. Love the zucchini cakes too!
Pesto is one of the most versatile (and yummy!) sauces out there. I like how you used it here — would never have thought to put it with zucchini cakes!
This pesto “dip” is ingenious! GREG
I was looking for a zucchini recipe today and here you are! How very cool!
Thanks for reminding me that I haven’t yet made zucchini cakes this year! This looks like the perfect recipe to try. I don’t think that I’ve ever had them with eggplant, but it sounds great!
The pesto and yogurt dip sounds great. Lovely icing for a zucchini cake!
I can use pesto for very occasion this a very versatile sauce .
The zucchini cakes are really glorious
Cheers!
Gera
That pesto sounds delicious! I hate when I get pesto that has too much cheese – I love a really herbal one! Those zucchini cakes look GREAT!
pesto dip is ingenious. *light bulb goes on*
I don’t know which one I like better! But that’s ok because they go together so deliciously!
A wonderful recipe to use up summer’s big batch of zucchini! I like how the yogurt makes the pesto so creamy good, too.
I need to use up my zucchinis. I’ve harvested some and left them in the fridge, but have been so lazy to whip up something with it. Good idea with the zucchini cakes. I wish I got the free pesto too!
That looks really pretty and delicious.
I still have not found a prepackaged pesto that I love so I have been forced to make my own. I love the sound of this dip, however! I shall definitely be attempting it, along with the zucchini cakes. Got to take advantage of the summer veggies while they are still here!
What a terrific pairing!
We always have our zucchini cakes with plain old sour cream but I think it’s time for an upgrade. I love the idea of the pesto yogurt dip!
Those zucchini cakes look like another great way to use up the abundance so many of us find this time of year. Delicious!
Wow! These are so much more than just Zucchini Cakes! And great idea for this dip. This looks luscious!
Holy Moly! awesome zucchini cakes and major props to pesto for coming to the rescue
Ok, I love this dish and I’m super excited about this dip !!
ye pesto sound delicious and soo beautifully made! yumm!!
I love zukie cakes! I’ll have to try your pesto yogurt.
Love this simple dip – it would go great with so many things. I’d love one of these hot zucchini cakes right now.
Maybe that’s a great way for me to try eggplant!
I love all that other stuff in it.
These look amazing!
I’ve never thought of mixing yogourt and pesto. This is great and I’m sure that I would love.
I can’t wait to try this. I think I may pull this recipe out in the Winter when I am dying for a taste of summer and looking for a use for all that stored zuchinni and frozen pesto portions.
Your Zuchinni cakes are gorgeous, I made some last week that were just-well let’s just say I wish I had read you recipe first.
never thought of usign pesto like this. Great idea!
That pesto yogurt dip sounds really good! What a nice way to enjoy some zucchini!
We had these at a party recently and were told they were from your site. They were so yummy. Can’t wait to make them myself!
Yum! I have had zucchini fritters but never with Pesto-that looks delicious : )