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!
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Recipe Information
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
Instructions
Grate the zucchini using a box grater and place it in a large bowl.
Sprinkle 1 teaspoon of salt onto the grated zucchini and mix well. Let it sit for 10 minutes to draw out excess moisture.
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.
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.
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.
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.
Cook each side for about 3-4 minutes or until golden brown and crispy. Use a spatula to gently flip them over.
Once cooked, transfer the zucchini cakes to a plate lined with paper towels to drain any excess oil.
Serve the zucchini cakes warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 8219 mg | 357% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 35.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 617 mg | 47% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1058 mg | 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.
