Zucchini Cakes with Parmesan-Meyer Lemon Aoli

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 5


Zucchini Cakes: 
2- 1/2 cups shredded zucchini  
½ cup small-diced zucchini  
1 cup seasoned bread crumbs 
1 tablespoon Chardonnay Grape Skin Flour (optional) 
1 egg, lightly beaten 
2 tablespoons chopped onion 
1 tablespoon butter, melted 
1 teaspoon prepared mustard 
3/4 teaspoon Old Bay Seasoning 
1/2 cup crushed saltine crackers 
2 tablespoons vegetable oil

Parmesan-Meyer Lemon Aoli: 
½ cup Mayonnaise
Zest and juice from one Meyer lemon 
â…“ cup finely grated parmesan 
2 teaspoons juice from caper jar 
½ teaspoon minced garlic 
1 tablespoon finely chopped parsley


Zucchini Cakes: 
In a bowl, combine the zucchini, bread crumbs, Chardonnay flour, egg, onion, butter, mustard and Old Bay seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

Parmesan-Meyer Lemon Aoli: 
In a bowl, combine all ingredients and mix well.    

Serve Zucchini Cakes warm, with a generous dollop of Aoli on each cake.