As promised today’s zucchini recipe is a savory one. I know the recipe title is misleading. These aren’t sweet cakes, they are a savory cake. It’s like a crab cake but made with zucchini. I got the recipe idea for zucchini cakes from The Pioneer Woman Cooks. Her recipe didn’t include exact measurements of everything. It was more of a guideline for the zucchini cakes.
If you want to see step by step pictures of how these are make, just click the link above and check out her site. I did keep track and write down exactly what I did. These were delicious. I really think the ranch dressing is what adds to these cakes. I had some marinara sauce and I tried the cakes with that too, but I have to tell you that they rocked with the ranch dressing. The marinara sauce was not so hot. Give these a try. They are simple yet so tasty.
They start with shredded zucchini. You squeeze it in a towel to remove as much liquid as you can from the zucchini. I use a flour sack towel. Next is combining the zucchini with bread crumbs, 4 Italian cheese blend, garlic, and an egg. Then shape into patties and cook in olive oil until golden brown on both sides.
Here is what you need to make the
Zucchini Cakes
- ZUCCHINI
- SEASONED BREAD CRUMBS
- 4 BLEND ITALIAN CHEESE
- GARLIC
- EGG
- OLIVE OIL
- RANCH DRESSING
Zucchini Cakes
Ingredients
- 2 cups zucchini, shredded
- ½ cup seasoned bread crumbs, or a little more if needed
- ¼ cup 4 blend Italian cheese
- ½ Tbsp minced garlic
- 1 egg
- olive oil
- ranch dressing
Instructions
- Put your zucchini in a thin dish towel and squeeze out the excess liquid. I have flour sack towels and I used that. Then mix the zucchini, bread crumbs, cheese, garlic, egg and little salt and pepper. Shape into patties.
- Place in a fry pan coated with a generous amount of olive oil on medium heat. Cook for approximately 2 min on each side or until golden brown. Serve with ranch dressing. Makes approx 5 good sized patties.
8 comments
OMG! These were awesome! I cut some wafer thin pork chops and browned in olive oil to add into the cakes! Fantastic….my seven year old ate 3!
I made these last night. I love zucchini… my husband likes the thought that he likes vegetables and this seemed to intrigue him. I thought the proportions were a bit off. When I shred two cups of zucchini, one egg did not do enough binding, so I had to add another lest the concoction fall completely apart in the skillet. An additional egg necessitated another generous amount of bread crumbs… and so it goes. I found by the last cake, that I needed to add breadcrumbs to the outside of the cake so that the cheese in the mix did not stick to my skillet (which I had liberally olive oiled!). Those are just my two cents for anyone who makes these. They did taste good and I made homemade buttermilk ranch dressing which didn’t hurt… 🙂
[…] for new ways to consume it. We are beginning with zucchini fritters. This are similar to zucchini cakes that I have shared before. However, there are two major differences. The fritters are baked not […]
This one’s a keeper.
We made these last night for dinner. My four year old is determined to dislike zucchini. After a battle to get him to open his mouth to try it, he ate two complete cakes! My two year old also ate 2, only leaving 1 each for my hubby and me. I highly suggest doubling this recipe. (and I needed to almost double the bread crumbs. I guess I didn't get enough liquid out of the zucchini).
sounds yummy!
Mmmmmmm….
Talk about great timing, Laura! I was just checking the blog-world for a zucchini fritter recipe and I saw yours. I’m making them for lunch!