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Zucchini Cakes a quick, easy and healthy appetizer that is so delicious!
Okay, these zucchini cakes are freaking delicious. They sound gross and healthy but they’re far from gross and they’re pretty healthy so it’s a win-win.
I had leftover zucchini from when I made the baked zucchini sticks so I decided to make zucchini cakes! They’re another good appetizer to make, as they’re easy and most of the ingredients you should have in your pantry!
Ingredients
- 1 large zucchini
- 1/2 cup of parmesan cheese
- 1 tsp. garlic powder
- 1 large egg
- 3-4 shakes/taps of cayenne pepper (be careful, a little goes a long way!)
- 1 cup of panko bread crumbs
- Salt and pepper
Instructions
- Grate your zucchini.
- Squeeze out excess water from your shredded zucchini. To do this, put your shredded zucchini on 2 sheets of paper towels and squeeze the water out over the sink.
- Once you’re done, put the shredded zucchini in a bowl and put in the rest of the ingredients.
- Combine all together with your hands until it binds nicely.
- Make patties with the mixture. I had enough to make 6.
- In a skillet, add some vegetable oil and turn the heat to medium high.
- Depending on the size of your skillet, put 2-3 patties in. I cooked them 3-4 minutes on each side, but it also depends on how big your patties are. I usually turn them when they’re nice and brown.
- Serve and enjoy! You can try these with ranch dressing too.
Zucchini Fritters
Zucchini Cakes are made with fresh zucchini, panko bread crumbs, parmesan cheese, and a touch of spice! These easy veggie appetizers are healthy and always a hit!
Ingredients
- 1 pound zucchini
- ⅔ cup grated parmesan cheese
- 1 ½ teaspoons garlic powder
- 2 eggs
- 2 ½ cups panko breadcrumbs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Instructions
- Grate your zucchini into a large bowl. Salt the shredded zucchini with a healthy sprinkle of salt. Allow to sit for 10 minutes.1 pound zucchini
- Squeeze out excess water from your shredded zucchini and place zucchini back into the large bowl.
- Reserve ½ cup of panko breadcrumbs in a separate small bowl.½ cups panko breadcrumbs
- Combine the remaining ingredients and seasonings together in the large bowl with the zucchini.⅔ cup grated parmesan cheese, 1 ½ teaspoons garlic powder, 2 eggs, 2 cups panko breadcrumbs, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
- Using a ¼ cup measuring cup, form the patties by gently flattening it out onto a baking sheet or plate.
- In a skillet, add a thin layer of avocado oil and turn the heat to medium high.
- Once the oil is hot, take 2-3 patties and gently coat both sides of the patty into the small bowl of reserved panko breadcrumbs. Place the patties into the skillet. Cook for 2-3 minutes on both sides, making sure they're browned and crispy on the exterior.
- Serve and enjoy! You can dip these with ranch dressing or your favorite dipping sauce.
Nutrition
Calories: 91kcal, Carbohydrates: 9g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 220mg, Potassium: 139mg, Fiber: 1g, Sugar: 2g
Do you think making this recipe, and freezing them before cooking would work? I have lots of zucchini from my garden to use up.
i think that could work!
I make this a little bigger and use them for burgers delicious.
I made these tonight and they turned out great! I used parmesan garlic panko bread crumbs and my hubby loved them :-)