Zucchini Cakes w/ Diavolo Sauce

This was so so tasty and light. It does help to have a food processor---its will save time on all the chopping. The good news is that this recipe can be made ahead of time and refrigerated. The sauce can be used in many other recipes--pair it with shrimp, scallops, pasta or over chicken/meat. Also in smaller portions this recipe would make an awesome appetizer.

Zucchini Cakes

4 C zucchini, grated
1/2 C onion, grated
1 C panko bread crumbs
2 eggs
1 t kosher salt
1/2 t baking soda
4 T olive oil, divided

Strain zucchini and onion to remove excess water. Transfer into large bowl and stir in the bread crumbs. Whisk eggs, salt and baking powder in a small bowl then stir into zucchini mixture. Heat 2 T olive oil in skillet over medium. drop approx 1/3 cup of batter into the pan and cook until golden. Flip and repeat--approx 4 minutes on each side. Fry the remaining cakes in the remaining oil. Makes 8 to 10 cakes

Diavolo Sauce
makes 2 cups
1/4 C prosciutto (or ham), diced
1 T olive oil
1/2 onion, diced
1/2 c bell pepper, diced
1 T tomato paste
2 t garlic, minced
1/2 C dry white wine
4 large tomatoes diced (reserve juice)**
1 T vinegar (balsamic or red wine work fine)
2 t brown sugar
1/2 t red pepper flakes
1/2 t dried basil leaves
salt to taste

Saute prosciutto in olive oil in skillet over medium -high heat until crisp, 3-4 minutes. Add onion and bell pepper and saute about 5 minutes. Add garlic and tomato paste, cook 2 minutes. Deglaze with wine, reduce until nearly evaporated then add remaining ingredients.

**the original recipe from Cuisine at home says 1 can diced tomatoes in juice. For this recipe I wanted to use fresh tomatoes. I put 4 large tomatoes through the food processor which automatically reserved the juice. The other way to use fresh tomatoes is to essentially squeeze them reserving the juice then using a knife to dice them.