Zucchini Madeleines Recipe

Name: Zucchini Madeleines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium zucchini, coarsely grated (5 cups); 1 teaspoon salt; 1 cup flour; 1 cup freshly grated Parmesan cheese (5 ounces); 1 1/2 teaspoons baking powder; 3/4 teaspoon freshly ground pepper; 1 medium onion, finely chopped; 1 clove garlic, minced; 1 1/2 tablespoons finely chopped fresh parsley; 5 large eggs, well beaten; 3/4 stick butter, melted; 1/4 cup olive oil

Servings: persons

6 medium zucchini, coarsely grated (5 cups)
1 teaspoon salt
1 cup flour
1 cup freshly grated Parmesan cheese (5 ounces)
1 1/2 teaspoons baking powder
3/4 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 tablespoons finely chopped fresh parsley
5 large eggs, well beaten
3/4 stick butter, melted
1/4 cup olive oil

1
Preheat oven to 350u00b0F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour.
2
Sprinkle the zucchini with salt, let stand 30 minutes then place in a clean towel and squeeze out excess moisture.
3
In a bowl combine the flour, Parmesan, baking powder, and pepper. In another bowl with an electric mixer beat together zucchini, onion, garlic, parsley, eggs, butter, and oil. Pour this mixture into the dry ingredients and stir until well combined.
4
Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan.
5
Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner. Serve warm.

714

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 6 medium zucchini, coarsely grated (5 cups), 1 teaspoon salt, 1 cup flour, 1 cup freshly grated Parmesan cheese (5 ounces), and more.

Yes, Zucchini Madeleines falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Madeleines

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions