Zucchini Skillet Cakes Recipe

Name: Zucchini Skillet Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups grated zucchini (about 2 pounds or 6 medium squash); sea salt & freshly ground black pepper; 2 eggs, beaten or 1/2 cup pureed tofu; 3 tablespoons snipped chives; 1 garlic clove, minced or pounded in a mortar; 1/2 cup chopped fresh parsley; 2 tablespoons chopped marjoram or 1 1/2 teaspoons dried marjoram; 1 lemon, zest of; 1 cup dried breadcrumbs; 1/2 cup pine nuts, lightly toasted in a dry skillet; 2 tablespoons capers, rinsed and coarsely chopped; olive oil, for frying; sliced cherry tomatoes, if desired (optional) or grape tomatoes, for topping if desired (optional)

Servings: persons

4 cups grated zucchini (about 2 pounds or 6 medium squash)
sea salt & freshly ground black pepper
2 eggs, beaten or 1/2 cup pureed tofu
3 tablespoons snipped chives
1 garlic clove, minced or pounded in a mortar
1/2 cup chopped fresh parsley
2 tablespoons chopped marjoram or 1 1/2 teaspoons dried marjoram
1 lemon, zest of
1 cup dried breadcrumbs
1/2 cup pine nuts, lightly toasted in a dry skillet
2 tablespoons capers, rinsed and coarsely chopped
olive oil, for frying
sliced cherry tomatoes, if desired (optional) or grape tomatoes, for topping if desired (optional)

1
Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can.
2
Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly.
3
Put a very thin layer of olive oil into a skillet. (I use two skillets so I cook them faster.) When hot, add the batter in 1/2 cup measures. Spread the batter out a bit and cook over medium heat until golden. You can also make smaller individual cakes using less batter for each skillet cake. When one side is golden, turn and cook the second side. Serve right away or keep warm in the oven until all are done.
4
Top with halved cherry or grape tomatoes, if desired.

458

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 cups grated zucchini (about 2 pounds or 6 medium squash), sea salt & freshly ground black pepper, 2 eggs, beaten or 1/2 cup pureed tofu, 3 tablespoons snipped chives, and more.

Yes, Zucchini Skillet 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 Skillet Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions