Easy Zucchini Cakes Recipe

Need another way to use up all of that zucchini? This Zucchini Cakes recipe is so delicious you won’t even think twice about all that zucchini that you need to use from your garden!

Zucchini Cakes Recipe

Once upon a time, I was trying to come up with something different to use zucchini for besides bars and bread and I remember having zucchini cakes a few times as a kid so I came up with a recipe to fit our tastes. It’s so easy and a great way to incorporate more zucchini into your meals!

Zucchini Cakes Recipe

What You Need:

• 1 large fresh zucchini or 4 cups frozen zucchini(shredded)
• 1/2 cup bread crumbs
• 2 eggs
• 1 spoonful minced garlic
• 1/2 cup shredded parmesan cheese

Try and drain all the water out of the zucchini that you can. I used frozen zucchini so I made sure it was fully thawed out and then I drained it the best I could. If you are having trouble draining the water from your zucchini, sprinkle it with a little salt to draw out the moisture out and then pat it with a paper towel or clean kitchen towel until it seems as dry as it’s going to get. There is no need to drain fresh zucchini.

Add the breadcrumbs, eggs, cheese, and garlic in a bowl with the shredded zucchini. I’ve also added a little bit of onion salt to a few batches but in my opinion, they turned out too salty so I would omit that unless you like salty foods.

Mix all the ingredients together. It should be a fairly thick consistency.

Heat up a bit of olive oil (or whatever you like to use for frying) in a frying pan.

Drop flattened zucchini cakes into the warmed oil. Use a lid so it won’t splatter all over when the oil gets hot.

After a few minutes, flip over the cakes. They will get nice and brown on each side. Watch them carefully so they do not burn.

Pull them out of the pan when they are finished cooking and place them on a plate that is covered with some kind of clean toweling to help remove any excess oil from the cakes. Enjoy warm!

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Zucchini Cakes Recipe

Ingredients

• 1 large fresh zucchini or 4 cups frozen zucchini(shredded
• 1/2 cup bread crumbs
• 2 eggs
• 1 spoonful minced garlic
• 1/2 cup shredded parmesan cheese

Instructions

1. Try and drain all the water out of the zucchini that you can. I used frozen zucchini so I made sure it was fully thawed out and then I drained it the best I could. If you are having trouble draining the water from your zucchini, sprinkle it with a little salt to draw out the moisture out and then pat it with a paper towel or clean kitchen towel until it seems as dry as it's going to get. There is no need to drain fresh zucchini.

2. Add the breadcrumbs, eggs, cheese, and garlic in a bowl with the shredded zucchini.

3. Mix all the ingredients together. It should be a fairly thick consistency.

4. Heat up a bit of olive oil (or whatever you like to use for frying) in a frying pan.

5. Drop flattened zucchini cakes into the warmed oil. Use a lid so it won't splatter all over when the oil gets hot.

6. After a few minutes, flip over the cakes. They will get nice and brown on each side. Watch them carefully so they do not burn.

7. Pull them out of the pan when they are finished cooking and place them on a plate that is covered with some kind of clean toweling to help remove any excess oil from the cakes. Enjoy warm!

Find plenty more Zucchini Recipes here.

Have you ever made Zucchini Cakes before? Do you think your family will enjoy this recipe?

This Zucchini Cakes recipe was originally posted on Little House Living in October 2010. It has been updated as of March 2019.