zucchini cakes

How to Make Zucchini Cakes: A Simple Guide

Zucchini cakes are a versatile and delicious dish, perfect as a side, snack, or even a light main. Here’s a basic recipe plus creative twists to suit your taste.

Classic Zucchini Cakes

Start by grating 2 medium zucchinis, then squeeze out excess water using a clean towel—this prevents soggy cakes. In a bowl, mix the zucchini with 1 cup breadcrumbs, 1 beaten egg, ½ cup grated Parmesan, 2 minced garlic cloves, and chopped herbs like parsley or dill. Season with salt, pepper, and a pinch of red pepper flakes for heat. Form the mixture into 1-inch-thick patties.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and crisp. Serve hot with a dollop of Greek yogurt or a lemon-dill sauce.

Variations to Try

For a gluten-free version, use almond flour or crushed gluten-free crackers. Add crumbled feta for extra saltiness, or mix in corn kernels for sweetness. To bake instead of fry, place patties on a parchment-lined baking sheet and cook at 400°F (200°C) for 20 minutes, flipping halfway.

These cakes are a great way to use up summer zucchini—tender, crispy, and full of flavor!