Zucchini Cakes
Zucchini Cakes are crispy, savory patties that highlight the fresh flavor of zucchini, complemented by seasoned bread crumbs, onion, and Old Bay seasoning. Perfect as an appetizer or light main, they appeal to those seeking a flavorful vegetarian option with a satisfying crunch.
Ingredients
Instructions
- Combine grated zucchini, beaten egg, and melted margarine in a bowl.
- Add seasoned bread crumbs, minced onion, and Old Bay seasoning; mix well.
- Shape the mixture into patties.
- Broil the patties until golden and cooked through.
Tips & Substitutions
For best results, squeeze excess moisture from the grated zucchini using a clean kitchen towel before mixing. This prevents soggy cakes. If you prefer a gluten-free option, substitute seasoned bread crumbs with almond flour or gluten-free bread crumbs. Adding fresh herbs like dill or parsley can enhance the flavor. Make sure to keep the patties uniform in size for even cooking.
Serving Suggestions
Serve the zucchini cakes with a dollop of sour cream or yogurt for added creaminess. They pair beautifully with a side salad or roasted vegetables for a light meal. For a complete dinner, consider serving them alongside Warm Spinach 'N Cheddar Dip as an appetizer or with a refreshing dipping sauce like tzatziki for extra flavor.
Storage & Reheating
Store any leftover zucchini cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also use a skillet on medium heat for a few minutes on each side to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cakes contains roughly 894 calories, with 15g protein, 148g carbohydrates, and 29g fat. It is an excellent source of protein (30% of the Daily Value), calcium (28% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini. Just be sure to thaw and drain it well to remove excess moisture before mixing into the batter.
How do I make these zucchini cakes vegan?
To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based margarine. The cakes will still hold together well and maintain great flavor.
Can I bake the zucchini cakes instead of broiling them?
Yes, you can bake the zucchini cakes at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden brown. This method is a healthier alternative and will keep them from being too greasy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).