Zucchini Cakes

Zucchini CakesZucchini is one of those lovely veggies you can use in so many recipes. It’s tasty tossed in salads, steamed with a little butter, salt and pepper, yummy in sweet breads, breaded and deep-fried… I could go on.

Because I had a few zucchini that needed to be eaten, I was looking for some ways to use it. I came across this recipe for zucchini cakes and could hardly wait to try it. Wow!… it’s delicious! These little morsels make a nice appetizer, quick snack or side dish.

You can put them together in no time and I’m pretty sure you’ll love them. Why don’t you give ‘em a try… and when you do, please come back here and tell me what you think. Inquiring minds want to know.

Zucchini Cakes

Makes 8 cakes


1 large zucchini, grated and excess water removed (Note: To do this, place the grated zucchini onto a clean kitchen towel or paper towels and squeeze to release the water)
1/2 cup freshly grated Parmesan cheese
1 cup panko* bread crumbs
1/8 teaspoon ground nutmeg (Note: If you add too much it can quickly take over the taste – less is more)
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
Salt and pepper to taste
1-2 tablespoons olive oil

  1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of  ranch dressing. Enjoy!

Zucchini Cakes recipe courtesy of Life’s Ambrosia

*Panko vs Regular Breadcrumbs

Panko breadcrumbs are made from bread without crusts, coarsely ground into large flakes that give fried foods a light, crunch coating. Panko tends to stay crispier longer because they don’t absorb as much oil.

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