Zucchini Squash Cakes
Zucchini squash cakes are crispy, savory bites with Parmesan cheese, perfect for light snacks or as a side dish, appealing to those who enjoy zucchini and cheesy flavors.
Ingredients
Instructions
- Mix Bisquick and Parmesan cheese together.
- Stir in the beaten eggs and melted butter or oleo.
- Fold in the grated zucchini squash.
- Fry the mixture in butter or oleo for 2 to 3 minutes on each side until golden brown.
Tips & Substitutions
For a lighter version, consider replacing half the butter with applesauce. You can also use gluten-free flour instead of Bisquick for a gluten-free option. Ensure the zucchini is well-drained to avoid excess moisture. If you're short on time, pre-grated zucchini works, but fresh is always best for flavor. This recipe is adaptable; try adding herbs like dill or parsley for extra flavor.
Serving Suggestions
Serve these zucchini squash cakes as an appetizer or a light lunch. They pair beautifully with a dollop of sour cream or Greek yogurt on top. For a complete meal, consider serving them alongside a fresh salad or roasted vegetables. These cakes are also excellent with a side of Cream Cheese Caramel Apple Dip for a sweet contrast.
Storage & Reheating
Store leftover zucchini squash cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through, or pop them in the microwave for about 30 seconds, though this may make them slightly softer.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Squash Cakes contains roughly 1198 calories, with 7g protein, 19g carbohydrates, and 122g fat. It is a good source of protein (14% of the Daily Value) and calcium (12% 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 make these zucchini squash cakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before frying. Alternatively, you can cook the cakes and freeze them. Reheat them in a skillet or microwave when ready to serve.
What can I use instead of Parmesan cheese?
If you don't have Parmesan, you can substitute it with Pecorino Romano for a similar flavor or nutritional yeast for a dairy-free option. These alternatives will lend a different taste but will still enhance the dish.
Can I bake these instead of frying?
Yes, you can bake the zucchini squash cakes! Preheat your oven to 375°F (190°C) and place the cakes on a greased baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and cooked through.
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).