Zucchini Protein Cakes (MON)

Crispy lemon–herb quinoa and zucchini cakes finished, served with balsamic-roasted broccolini and a warm confit of late-season tomatoes, white beans, and sunchokes.

GF/DF/RSF. Added flax and sunflower seeds make these cakes a high-protein dish — 42 g protein / 11 g fiber. One of our all time best-selling vegetarian dishes. Bright, herby, and deeply satisfying — a clean, cozy classic reimagined for fall. Ingredients: Quinoa, Zucchini, Lemon, Basil, Flaxseed, Sunflower Seeds, Onion, Garlic, Late-Season Tomato, Broccolini, Sunchokes, White Beans, Balsamic Vinegar, Olive Oil, Herbs, Salt, Pepper.