A happier, healthier you


A happier, healthier you

Zucchini Skillet Latke with Roasted Red Pepper & Tomato Jam

Up to your ears in zucchinis?

If you have a backyard garden or belong to a CSA, you might be at this time of year! Or perhaps you’re simply a fellow fan of this scrumptious late summer veggie. All are welcome here. This recipe incorporates a mix of veggies with protein for a simple and balanced meal or snack! 

Pro tip: Try making this as a single giant latke in a skillet, that you can cut up and serve in as many slices as you’d like. It can serve 2 people as a main dish, or 6 as a side.  Otherwise, frying up individual latkes takes a lot of time and requires a lot of oil. 

Zucchini Skillet Latke 


For the latke:

  • 3 zucchini
  • 2 large sprigs of mint, finely chopped
  • 2 eggs
  • ½ cup low fat cottage cheese, (consider lower sodium varieties as applicable)
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons flour
  • 2 teaspoons olive oil

For the jam:

  • 1 red bell pepper, halved lengthwise and seeded
  • 2 ripe tomatoes, halved
  • 2 teaspoons olive oil
  • 2 small cloves garlic, crushed
  • 1 teaspoon maple syrup


  • Preheat the oven to 425 degrees F
  • To make the jam: Line a baking sheet with parchment paper. Place the red pepper and tomatoes in a bowl and toss with oil to coat. Arrange cut side up on the sheet and cook in the oven for about 35 minutes until they are starting to collapse and soften. Transfer to a bowl of a food processor, add the garlic and maple syrup and puree until smooth. Lastly, cook the mixture in a saucepan over medium heat for about 10 minutes to deepen the flavor and reduce volume. 
  • To make the latke: Trim the ends off your zucchini and grate using a box grater. Place grated zucchini in a sieve over a bowl and using the back of a spoon press out excess moisture. (If you don’t have a sieve handy, you can also simply use clean hands to squeeze out moisture). 
  • In a separate bowl whisk together mint, eggs, cottage cheese and crumbled feta. Combine with the zucchini and lastly fold in the flour.
  • Heat a well seasoned 12-inch cast iron skillet over medium-high heat on the stove top, adding olive oil to the pan. Once the oil is shimmering, pour batter into the skillet and using a spatula, spread to edges to make latke even and flat. Allow to cook for about 5-6 minutes until the bottom is starting to brown and set.
  • Transfer to the oven (still at 425 F) and bake for about 10-12 minutes or until the top is golden brown.
  • Cut into desired number of slices and serve topped with tomato jam!

Makes 2 servings

Nutrition per serving: 

Calories: 372 calories, Total fat: 21.3g, Carbs: 29.5g, Fiber: 4.7g, Protein: 20.6g,  

Sodium 526mg


For 6 servings. 

Nutrition per serving: 

Calories: 124 calories, Total fat: 7.1g, Carbs: 9.8g, Fiber: 1.6g, Protein: 6.9g,  

Sodium 175mg


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