Zucchini Cakes




Okay, okay, this photo isn’t so hot but these cakes were delicious. I modified a Paula Deen recipe to make these delectable bites, and served them as a starter with fresh tomato salsa and a juicy lemon-yogurt dip. I made these again a few nights ago, but molded them into a slightly larger shape for dinner.

Zucchini Cakes


  • 3 medium zucchini
  • 1/2 cup bread crumbs
  • 1/2 cup ground almond meal
  • 1/2 cup shredded Parmesan
  • 1/3 cup minced onion
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil, to pan fry


  1. Grate zucchini with a fine grater or shred in a food processor (as I did). Press between paper towels or squeeze in a dish towel to remove excess moisture. Make sure to remove as much moisture as possible or the ingredients won't stick together.
  2. In a medium bowl, combine zucchini and next 8 ingredients. (I used almond meal to make the meal slightly healthier, but you could omit the almond meal and use 1 cup of bread crumbs instead.) Shape mixture into 2-inch patties, pressing together firmly.
  3. In a large skillet, heat olive oil over medium heat. Cook zucchini cakes 3 to 4 minutes per side or until lightly browned. Serve warm with a fresh salsa of your choice or a hot tomato sauce. I served these alongside a spicy, garlic-studded tomato salsa and a dip of lemon juice and plain yogurt, to cut the spiciness of the salsa.

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