Zucchini Cakes Recipe

Name: Zucchini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small zucchini, grated, salted and drained; 1 ¾ cups Progresso Plain Bread Crumbs, divided; 4 green onions, finely chopped; 2 eggs, lightly beaten; ⅔ cup feta cheese, crumbled; ½ cup of fresh mint, chopped; ¼ teaspoon ground nutmeg; 1 cup greek-style yogurt; 2 tablespoons fresh dill, chopped; olive oil, for frying; salt and pepper, to taste

Servings: persons

1 lb small zucchini, grated, salted and drained
1 ¾ cups Progresso Plain Bread Crumbs, divided
4 green onions, finely chopped
2 eggs, lightly beaten
⅔ cup feta cheese, crumbled
½ cup of fresh mint, chopped
¼ teaspoon ground nutmeg
1 cup greek-style yogurt
2 tablespoons fresh dill, chopped
olive oil, for frying
salt and pepper, to taste

1
Squeeze zucchini dry, then mix with 1/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste.
2
Form into 15 to 18 small, plump patties.
3
Pour the rest of the bread crumbs into a shallow bowl.
4
Coat the zucchini cakes with bread crumbs.
5
Mix yogurt, dill and salt and pepper to taste; set aside.
6
Heat a frying pan over medium heat.
7
Add about 1/2 inch olive oil and heat until a bread crumb sizzles when dropped inches Fry the patties for about 2 minutes per side, until golden brown.
8
Drain on paper towels and sprinkle with a little more salt, if needed.
9
Serve with the dill yogurt sauce for dipping.

242

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 lb small zucchini, grated, salted and drained, 1 ¾ cups Progresso Plain Bread Crumbs, divided, 4 green onions, finely chopped, 2 eggs, lightly beaten, and more.

Yes, 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!

Zucchini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions