Zucchini Cakes
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As promised, today’s zucchini recipe is savory. I know the recipe title is misleading. These aren’t sweet cakes; they are savory cakes. They’re like crab cakes but made with zucchini. I got the 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 made, just click the link above and check out her site. I kept track and wrote down exactly what I did.
These were delicious. I really think the ranch dressing 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 possible 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.
Ingredients to make Zucchini Cakes
- ZUCCHINI
- SEASONED BREAD CRUMBS
- 4 BLEND ITALIAN CHEESE
- GARLIC
- LARGE EGG
- OLIVE OIL
- RANCH DRESSING
How to Make Savory Zucchini Cakes
Place the grated zucchini in a thin kitchen towel or flour sack towel and squeeze out the excess moisture. This step is crucial to ensure your zucchini cakes hold together well.
Combine the squeezed zucchini, bread crumbs, grated Parmesan cheese, minced garlic, and the egg in a large bowl. Add a little salt and pepper to taste. Mix well until all the ingredients are thoroughly combined.
Using your hands, shape the zucchini mixture into patties. This recipe should make approximately 5 good-sized patties.
Heat a generous amount of olive oil in a fry pan over medium heat. Place the patties in the pan and cook for about 2 minutes on each side until golden brown and crispy.
Serve the zucchini cakes hot with a side of ranch dressing for dipping. Enjoy these delicious and easy-to-make zucchini cakes as a delightful appetizer or side dish! Makes approximately 5 good-sized patties.
Frequently Asked Questions
What is the best way to shred zucchini?
Shredding zucchini can be done quickly using a box grater or food processor. For a box grater, simply wash the zucchini, cut off the ends, and grate using the large holes. For a food processor, use the shredding disk to process cut zucchini chunks.
How do I prevent zucchini cakes from falling apart?
To prevent zucchini cakes from falling apart, squeeze out as much excess liquid as possible from the grated zucchini using a thin dish towel or flour sack towel. Also, ensure the mixture is well combined and shape the patties firmly with your hands.
Can I use a different type of cheese?
Yes, you can substitute Parmesan cheese with other types of cheese, such as cheddar cheese, mozzarella, or feta, depending on your preference.
What can I use instead of breadcrumbs?
If you prefer a gluten-free option or don’t have bread crumbs on hand, you can substitute crushed gluten-free crackers, almond flour, or oats.
How do I store and reheat leftover zucchini cakes?
Leftover zucchini cakes can placed in an airtight container for storage and refrigerated for up to 3 days. They can be reheated in a skillet over medium heat, in the oven at 350°F (175°C) for about 10 minutes, or in an air fryer until heated through and crisp.
Can I freeze zucchini cakes?
Yes, you can freeze zucchini cakes. After shaping the patties, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen patties to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and fry or bake as directed.
FOR MORE RECIPES LIKE THIS, TRY:
Zucchini Cakes
Real Mom Kitchen
Equipment
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.
