How to Make Easy Zucchini Cakes - A Step-by-Step Guide

Looking for a delicious and simple way to use up all that fresh zucchini from your garden? Look no further than these easy zucchini cakes. This recipe is perfect for a side dish, appetizer, or even a light lunch. With just a few simple ingredients and about 30 minutes of your time, you can have a plate full of crispy, flavorful zucchini cakes that are sure to be a hit with the whole family.

One of the best things about this recipe is that it’s incredibly versatile. You can customize t...

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Ingredients

  • 2 cups shredded zucchini, squeezed dry
  • 1 ¼ cups seasoned bread crumbs, divided
  • 1 small onion, chopped
  • 2 large eggs, beaten
  • 1 tablespoon butter, melted
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons seafood seasoning (such as Old Bay®)
  • 2 tablespoons vegetable oil, or as needed

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 cakes

  • Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
  • Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
  • Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
  • Nutrition

    227 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 101mg
    • Sodium: 974mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 14mg
    • Calcium: 97mg
    • Iron: 3mg
    • Potassium: 314mg