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Zucchini Cakes

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If you follow me on Facebook, you know I did a major tease last week showing you a picture of my turkey with my zucchini cakes hanging out in the background.  But the truth is, they shouldn’t be ashamed to step into the limelight once in awhile because they are fantastic.  As in, all 4 of us gobble them down fantastic.

Seriously, they are a big reason why I planted two zucchini plants this year, and why I have absolutely no regret over it.

I first saw these last summer on the Life’s Ambrosia Blog and we pretty much make them the same way with just some of the spices left out.  She suggests serving them with ranch dressing, but we prefer a marina sauce that I make with fresh tomatoes from the garden.

Zucchini Cakes

1 large zucchini, grated (squeeze all the moisture out of it after you grate it- you can do this by just squeezing small  handfuls with your hands or by placing it in a dishtowel and wringing the water out)
1/2 cup grated parmesan cheese
1 cup panko bread crumbs
1 tbsp. minced garlic
1 egg
Vegetable oil

Mix everything together to form small patties.  Heat oil in a large skillet and fry until golden, about 4 minutes per side.  Serve with the sauce of your choice and enjoy!

Last week, I also made Zucchini Bites for the first time and I actually think my kids liked these more than the zucchini cakes.  These are the perfect little bite-size and would be great for an appetizer at a party.  We will definitely be making these again too!  I found the recipe at The Naptime Chef and pretty much followed it exactly so pop over there to give her some love and copy down the recipe!

So throw some more good zucchini recipes at me because I still have tons growing!  Leave a link in the comments with your zucchini recipe that you tried and I’ll try to make it this week and feature you!

Look at the harvest I picked from my garden this morning!

 

Rhea

Sunday 27th of April 2014

I know you posted this a while ago...they sound really good...another way we like to fix zucchini is to slice them about 1/4 inch thick dip them in a few beaten eggs then put them in crushed salteens with a handful of flour season to taste with salt and pepper...then fry them in a pan filled with butter you have to watch things so your butter don't burn fry on both sides until tender...put on paper towel to drain...they are so tasty....

Christa @ Controlling Craziness

Sunday 29th of July 2012

These look so good. I'll be making them tonight! Thanks for the recipe.

Chez

Thursday 26th of July 2012

I really must try these next zucchini season. I planted two plants last year and we had sooooo many zucchini's we didn't know what to do with them all. I'm only going to plant one this time as I have limited garden space as well.

desertskyquilts

Wednesday 25th of July 2012

Oh, my gosh, that sounds fabulous! I will have to plant some next year when I have a real garden, not just pots on the deck. Thank you for the recipes!

Jen

Wednesday 25th of July 2012

I have been making a ton of these this summer and I love them! I topped mine with some goat cheese last night - the creaminess of the cheese and the warm zucchini cake were awesome together!