Zucchini Cakes

Crispy, golden, and bursting with flavor, these Zucchini Cakes are the perfect way to transform fresh zucchini into a delectable dish that’s ideal for appetizers, light lunches, or snacking. Made with a simple mix of grated zucchini, Parmesan cheese, savory herbs, and breadcrumbs, these crowd-pleasing cakes come together in just 40 minutes. The key to their irresistible texture is squeezing out the zucchini's excess moisture, ensuring a crispy, golden crust that pairs beautifully with a creamy dollop of sour cream or tangy Greek yogurt. Whether you're looking for a vegetarian appetizer or a creative way to use up summer zucchini, this recipe delivers on taste and versatility. Plus, they cook up quickly in a hot skillet, making them perfect for any busy weeknight meal!

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium-sized Zucchini
• 1 teaspoon Salt
• 1 large Egg
• 1 cup Breadcrumbs
• 0.5 cup Parmesan cheese
• 0.25 cup All-purpose flour
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 tablespoons Parsley
• 0.5 teaspoon Black pepper
• 3 tablespoons Vegetable oil

Directions

Step 1

Grate the zucchini using a box grater and place it in a large bowl.

Step 2

Sprinkle 1 teaspoon of salt onto the grated zucchini and mix well. Let it sit for 10 minutes to draw out excess moisture.

Step 3

After 10 minutes, place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Return the squeezed zucchini to a clean bowl.

Step 4

In the bowl with the zucchini, add the egg, breadcrumbs, Parmesan cheese, flour, garlic powder, onion powder, chopped parsley, and black pepper. Mix thoroughly until well combined.

Step 5

Using your hands, form the mixture into small cakes (about 2 inches wide and 1/2 inch thick). You should get about 8-10 cakes depending on size.

Step 6

Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the zucchini cakes into the skillet, making sure not to overcrowd the pan.

Step 7

Cook each side for about 3-4 minutes or until golden brown and crispy. Use a spatula to gently flip them over.

Step 8

Once cooked, transfer the zucchini cakes to a plate lined with paper towels to drain any excess oil.

Step 9

Serve the zucchini cakes warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.

Nutrition Facts

Serving size	695.3 grams (695.3g)

Amount per serving	% Daily Value*
Calories	1315

Total Fat 68.50g	88%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 27.50g
Cholesterol 264mg	88%
Sodium 8219mg	357%
Total Carbohydrate 142.40g	52%
Dietary Fiber 8.90g	32%
Total Sugars 35.00g
Protein 45.80g	92%

Vitamin D 54IU	269%
Calcium 617mg	47%
Iron 9mg	52%
Potassium 1058mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 13.4%

Carbs: 41.6%