Zucchini Cakes

27 Jul


I keep seeing them everywhere… in gardens, the grocery store, at the farmers market and in my kitchen!  I prefer them in my kitchen 🙂

Zucchini is a wonderful vegetable to have in abundance.  Not only is zucchini (and other summer squash) a low calorie vegetable that can be eaten raw or cooked, it is a great source of  vitamin A, manganese, folate, potassium, vitamin C, fiber, copper and magnesium.  Vegetables provide so many nutrients to the body.  Those are just a few of the more prominent ones in zucchini.

There are many ways to eat zucchini.  You can dice one up raw to add to a salad, or to a veggie try.  They are delicious roasted with herbs and olive oil, or sauted in an egg scramble.  In many dishes, like a vegetable lasagna, zucchini is one of the many vegetables in the recipe.  Here I wanted to make the zucchini a star.

These simple zucchini cakes have limited ingredients in them, so the prep work is kept to a minimum.  To speed up the prep time some more use a food processor if you have a grating blade and grate them that way instead of by hand.  This recipe made 6 cakes but you can easily double the recipe to make more.

Zucchini Cakes


2 cups grated zucchini (about 1 medium zucchini – leave the skin on)
1 egg
1/4 cup finely diced sweet onion
1 clove of garlic, minced
1/2 tsp paprika
1/8 tsp pepper and sea salt
1 tbsp cornmeal

In a bowl add the egg and beat it until the yolk is mixed nicely with the egg white.  Add the remaining ingredients and stir until everything is combined evenly. 

If your zucchini is extra moist you may need to add some more cornmeal here to keep the mixture together better.

Heat a large skillet to medium heat and coat with olive oil spray.  Using a spoon or measuring cup pour the batter into the pan.  The cakes should be about 2-3 inches in diameter. 

Cook on the first side for about 3-4 minutes and flip.  They should be browned on both sides when the cakes are done.  Let them cool for a few minutes and enjoy either warm, room temperature or cold.  They keep for a couple days in the fridge.

These are great on their own as a side and would go well with a cool tzatziki sauce too.

3 Responses to “Zucchini Cakes”

  1. Megan (The Runner's Kitchen) July 28, 2010 at 8:58 am #

    Yum! Your zucchini cakes look good. That green veg is so abundant this time of year 🙂

    p.s. you won my Stonyfield Farm give-away, email me your mailing address!

  2. Naomi(oneFF) July 29, 2010 at 10:41 am #

    ,mmmm DELICIOUS and so easy to make 🙂


  1. Simple Tangy Tzatziki Sauce « Get Healthy With Heather - August 29, 2010

    […] always been a fan of this refreshing and tangy dip and it went perfectly with my zucchini cakes Friday night.  You can easily make this a few hours ahead and leave it covered in the fridge […]

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