Zucchini Cakes

I always overbuy zucchini because its probably my most favorite vegetable so I'm constantly looking for recipes on what to do with the excess. Last time I made Roasted Zucchini Fries, but this time I wanted to try something different, zucchini cakes. Seeing as cakes in all forms are awesome (dessert, crab cakes, corn cakes, etc), I figured this was a no brainer with a little creative thought on how to make it happen. And sure enough, this did not disappoint! So if you're looking for a way to use up that excess zucchini, these cakes are a great as a side dish, an appetizer or as a main dish on top of a delicious salad. Enjoy!

Recipe yields about 8-10 regular size cakes


  • zucchini (1 to 2 medium size)
  • panko bread crumbs (1/2 to 1 cup)
  • onion (1/3 cup)
  • egg (1 large, beaten)
  • shredded Parmesan (1/2 cup) - optional
  • dried Italian seasoning (1 teaspoon) 
  • salt and pepper (1/2 of each for seasoning)
  • vegetable oil, for frying
Finely grate zucchini.

Press between paper towels to remove excess moisture. Add to a large bowl and mix with the remaining ingredients (but not the vegetable oil!). Shape mixture into patties and press firmly together.

In a large skillet, warm the vegetable oil over medium heat. Add zucchini cakes once the oil is hot and cook on each side for 4-5 minutes or until brown. Once they are ready, drain on a paper towel and place in the oven to keep warm while the remaining cakes cook.

Serve warm, with or without marinara sauce. These cakes are also good to have the next day for lunch.
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