Zucchini Cakes

by Maggie Battista on September 12, 2009

in All Recipes, Vegetables, Vegetarian

zucchinicakes-sm

Okay, okay, this photo isn’t so hot but these cakes were delicious. I modified a Paula Deen recipe to make these delectable bites, and served them as a starter with fresh tomato salsa and a juicy lemon-yogurt dip. I made these again a few nights ago, but molded them into a slightly larger shape for dinner.

Ingredients

  • 3 medium zucchini
  • 1/2 cup bread crumbs
  • 1/2 cup ground almond meal
  • 1/2 cup shredded Parmesan
  • 1/3 cup minced onion
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil, to pan fry

Grate zucchini with a fine grater or shred in a food processor (as I did). Press between paper towels or squeeze in a dish towel to remove excess moisture. Make sure to remove as much moisture as possible or the ingredients won’t stick together.

In a medium bowl, combine zucchini and next 8 ingredients. (I used almond meal to make the meal slightly healthier, but you could omit the almond meal and use 1 cup of bread crumbs instead.) Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, heat olive oil over medium heat. Cook zucchini cakes 3 to 4 minutes per side or until lightly browned. Serve warm with a fresh salsa of your choice or a hot tomato sauce. I served these alongside a spicy, garlic-studded tomato salsa and a dip of lemon juice and plain yogurt, to cut the spiciness of the salsa.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.

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  • http://www.wearenotmartha.com wearenotmartha

    I LOVE zucchini cakes (zucchini anything really) and these look amazing. I can totally see how flavorful they are from the photo alone :)

  • CarolynBP

    Ooh, this looks great. I keep baking with zucchini but I'm ready to try something new with the ones currently in my refrig. I'm doing this tonight! Thanks for the inspiration. :)

  • http://www.eatboutique.com Maggie

    Yay! I make these once/week now. And you can totally make then yours by adjusting spices/seasoning…

  • http://theeconomicaleater.blogspot.com/ MichellePC

    Awesome! I've only had frozen zucchini cakes…and they obviously don't compare to homemade. Thanks for the recipe!

  • http://theeconomicaleater.blogspot.com/ MichellePC

    Awesome! I've only had frozen zucchini cakes…and they obviously don't compare to homemade. Thanks for the recipe!

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