Zucchini Cakes – a delicious recipe with Zucchini, Garlic, Breadcrumbs, Italian Blend, Eggs, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash and cut the end off of one large zucchini.
2
Shred it using the large holes of a cheese grater.
3
Squeeze the shredded zucchini inside of a clean towel until youve removed as much liquid as possible.
4
Place shredded zucchini into a medium sized bowl.
5
Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste.
6
Stir with a fork until well mixed.
7
Heat olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat.
8
When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit.
9
After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
10
Serve with the dipping sauce of your choice and enjoy!
183
kcal
Calories
10
g
Fat
11
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole Large Zucchini, 1 Tablespoon Minced Garlic, 1/2 cups (to 3/4 Cup) Breadcrumbs, 1/2 cups 4-cheese Italian Blend (or Parmesan Or Romano), 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.
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