Zucchini Cakes

I went to the Farmer’s Market, got a huge zucchini, and was unable to figure out what to do with the rest of it until it hit me. This is perfect for using up a lot of zucchini and tastes great too.

  • 1 large zucchini, grated
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 1/2 cup Parmesan cheese, grated


  1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
  2. In a large bowl, combine all the ingredients except the vegetable oil. Mix thoroughly.
  3. Heat a large pan on medium, and add ¼ cup vegetable oil.
  4. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan.
  5. Cook each side for about a minute and a half, or until the outside is golden brown.
  6.  Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.
  7. Serve hot with Dijon mustard, ranch or salsa.

(Adapted from The Life’s Ambrosia’s recipe)

October 24, 2012. Tags: , , . Veggie Side Dish.

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