Zucchini Cakes with Feta, Yogurt, and Lemon
Zucchini Cakes with Feta, Yogurt, and Lemon
Product Info
We absolutely fell in love with these simply made, gluten-free zucchini cakes that make the most of the end of summer squash season. With hints of dill and feta, these cakes are paired with a yogurt-lemon-garlic sauce. We love these for any time of day, for any type of eater.
Ingredients
Zucchini, Feta Cheese, Mint, Dill, Eggs, Kosher Salt, Black Pepper, GF Flour, Greek Yogurt, Garlic, Extra Virgin Olive Oil, Lemon Zest
Allergens
WHERE TO GET STOCKED
We proudly service the tri-state area, covering New York, New Jersey & Connecticut. We’re adding more locations, stay tuned.
FAQ
Have questions? We got you.
Are your ingredients organic?
We source organic and local produce whenever possible and of course with seasonality in mind, and hold our protein vendor partners to a high standard. We use antibiotic and hormone-free chicken, grass-fed ground beef and prime hanger steak, organic dirty dozen produce, Faroe Island salmon, and source a variety of ingredients from local farms.
Do you provide reheat & serving instructions?
Yes, each dish has a label that contains ingredient, allergen, and reheat instructions.
How do sizes and serving portions work?
Serving sizes really depend on who’s eating and how you’re enjoying the food. Mains are bigger portions meant to stretch, usually 2–4 servings, whether that’s feeding a group or keeping you set for a few days. Vegetables and grains flex from 1–4 servings depending on what else is on the plate. Smalls are just that: smaller portions, perfect for little eaters or lighter appetites, usually 1–2 servings.
