Savory Baked Zucchini Cakes Recipe

Name: Savory Baked Zucchini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs zucchini, grated (about two medium zukes); 2 small onions, grated; 4 garlic cloves; 4 ounces parmesan cheese, grated (or use romano); 1/2 cup walnuts, finely chopped; 1 tablespoon mixed Italian herbs; 1 teaspoon dried parsley; salt and pepper; 3/4 cup breadcrumbs; 2 tablespoons oil (for frying or baking, olive oil is good)

Servings: persons

1
Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
2
Grate the onions. Let the onion juice drain away.
3
Process the garlic and walnuts until very finely chopped.
4
Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
5
IF BAKING: preheat oven to 350u00b0F Lightly oil a baking sheet.
6
Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
7
To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
8
To bake: space on lightly oiled pan, and bake at 350u00b0F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs zucchini, grated (about two medium zukes), 2 small onions, grated, 4 garlic cloves, 4 ounces parmesan cheese, grated (or use romano), and more.

Yes, Savory Baked Zucchini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Baked Zucchini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions