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 from The Pioneer Woman Cooks. Her recipe didn’t include exact measurements of everything. It was more of a guideline for the zuchchini 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.
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
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 appoximately 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!