Heart-Shaped Mini Zucchini Cakes

Heart-shaped zucchini savory cakes are such a good way to start your Valentine's Day.

They are low in fat and loaded with vitamins. Just a few ingredients and super easy to make. 

You can also bake this batter in a one dish casserole, just be aware that this may take more time in the oven.



yield: 9 cakes

1 tablespoon olive oil

2 leeks, chopped or onion

4 zucchinis, grated

2 flax eggs (2 tbsp flaxseed meal and 6 tbsp water, let sit for 10-15 minutes) 

2 tablespoons chopped fresh dill

3/4 cup organic spelt flour or gf flour of your choice



+Olive oil spray 



Heat oven to 375F.

In a nonstick pan on medium heat, add olive oil, leeks, salt and pepper. Saute until tender. Set aside and let cool.

In a mixing bowl, add the sautéed leeks, zucchinis, flax eggs, dill, spelt flour, salt, pepper. Mix well.

Line a baking sheet with a parchment paper and spray with olive oil.

Take a heart-shaped cookie cutter and place on the parchment paper. Create a ball of the zucchini mixture with your wet hands and place in the heart shaped cookie cutter. Compress it tightly so the mixture fits the shape, and gently pull the cookie cutter off. Repeat again until the mixture is finished. Makes about 9 mini cakes.

Spray the top with olive oil and bake until golden brown, about 30 minutes.

Let it set for about 10 minutes before serving.