Zucchini Parmesan Cakes – a delicious recipe with Zucchini, u00bc, Scallions, Salt, Egg, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
After grating your zucchini, be sure you squeeze out as much liquid as you can. Then blot with a paper towel; you want the zucchini dry. In a medium bowl combine zucchini, Panko, Parmesan cheese, scallions, salt and pepper. Toss until combined. Add in the egg and gently toss until combined. Shape into small cakes. Allow them to set for at least 20 minutes in the refrigerator before cooking.
2
Coat your frying pan with oil, heat over medium high heat and cook your cakes 2-3 minutes per side or until golden brown on each side. Serve.
3
Options: You can make these the size of crab cakes for a fantastic side dish, or you can make them smaller for a fun party appetizer. I have made these with dill as the prominent flavor, I have topped them with a bit of Greek yogurt, I have squeezed a bit of lemon in them and I have spiced them up a bit with red pepper. Customize them as you like.
4
Enjoy!
111
kcal
Calories
5
g
Fat
9
g
Carbs
7
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, Grated (about 2 Cups), 1/2 cups Plain Panko (or Fresh Breadcrumbs), 1/4 cups Shredded Parmesan Cheese, 3 Tablespoons Chopped Scallions, and more.
Yes, Zucchini Parmesan 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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