Zucchini Cakes

These Zucchini Cakes are crispy on the outside, tender on the inside, and packed with fresh zucchini, herbs, and cheese. They make a perfect light meal, appetizer, or side dish and pair wonderfully with a dollop of sour cream or a fresh salad. These savory cakes are easy to make, delicious, and a great way to use up extra zucchini!

Why You’ll Love This Recipe

• Crispy & Flavorful – Golden brown on the outside with a tender, cheesy center.
• Healthy & Nutritious – Packed with veggies and made with simple ingredients.
• Quick & Easy – Ready in just 30 minutes with minimal prep.
• Versatile – Perfect for breakfast, lunch, or a light dinner.
• Customizable – Add different cheeses, spices, or protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups zucchini, grated and squeezed dry
• ½ cup breadcrumbs (panko or regular)
• ¼ cup Parmesan cheese, grated
• 1 egg, beaten
• 1 clove garlic, minced
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp Italian seasoning (or dried oregano)
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil, for frying

Optional Additions:

• ½ tsp red pepper flakes (for a spicy kick)
• ¼ cup cheddar or feta cheese (for extra cheesiness)

Directions

1. Prepare the Zucchini

• Grate zucchini and place it in a clean kitchen towel.
• Squeeze out as much moisture as possible to prevent soggy cakes.

2. Mix the Batter

• In a large bowl, combine zucchini, breadcrumbs, Parmesan, egg, garlic, onion powder, salt, pepper, Italian seasoning, and parsley.
• Stir until well mixed.

3. Shape the Cakes

• Scoop about 2 tablespoons of mixture and form into small patties.
• Place on a plate and let rest for 5 minutes to firm up.

4. Cook the Zucchini Cakes

• Heat olive oil in a pan over medium heat.
• Cook each cake for 3-4 minutes per side, until golden brown and crispy.

5. Serve & Enjoy

• Drain on a paper towel and serve warm with sour cream, tzatziki, or a squeeze of lemon.

Servings and Timing

• Servings: 6-8 cakes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Baked Zucchini Cakes – Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
• Gluten-Free Version – Use gluten-free breadcrumbs or almond flour.
• Spicy Zucchini Cakes – Add ½ tsp cayenne pepper.
• Protein Boost – Stir in shredded chicken or canned tuna.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months and reheat before serving.
• Reheating: Warm in a skillet or air fryer at 375°F for 3-5 minutes.

FAQs

Can I use frozen zucchini?

Yes! Thaw and squeeze out excess water before mixing.

Why are my zucchini cakes falling apart?

Too much moisture—make sure to squeeze zucchini dry.

Can I make these ahead of time?

Yes! Store uncooked patties in the fridge for up to 24 hours before cooking.

What can I serve with zucchini cakes?

Try them with salad, eggs, grilled chicken, or yogurt sauce.

Can I cook these in an air fryer?

Yes! Air fry at 375°F for 8-10 minutes, flipping halfway.

What’s the best dipping sauce?

Sour cream, tzatziki, marinara, or garlic aioli are great options.

Can I use yellow squash instead?

Yes! The method is the same, but squeeze out extra moisture.

How do I make these extra crispy?

Use panko breadcrumbs and fry in a hot pan.

Can I make mini zucchini bites instead?

Yes! Form into small balls and air fry or bake for bite-sized snacks.

Can I use sweet potatoes or carrots instead?

Yes! Grated sweet potatoes or carrots work as great substitutes.

Conclusion

These Zucchini Cakes are crispy, flavorful, and packed with wholesome ingredients. Whether pan-fried, baked, or air-fried, they make a delicious appetizer, side dish, or light meal. Try them today and enjoy a new way to eat zucchini!

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