Cheesy Zucchini Cakes
These Zucchini Cakes make for an amazing side dish or meatless meal! Cheesy and easy to make!
Servings: 5 cakes
- 1 large zucchini grated (skin on)
- A small spritz of fresh lemon
- 1/2 cup plain Panko
- 1/2 cup shredded or grated Parmesan cheese
- 1/4 cup chopped scallions
- Kosher salt and pepper to taste
- 1 egg plus 1 yolk beaten
- Grapeseed or olive oil for cooking
After grating your zucchini, be sure you squeeze out as much liquid as you can. Then blot with paper towels. You want to get as much liquid out from the zucchini as you can.
In a medium bowl combine zucchini, Panko, Parmesan cheese, scallions, salt and pepper.
Toss until combined.
Add in the beaten egg and gently toss until combined.
Shape into cakes (like a crab cake). Apply applying pressure as you shape them.
Allow them to set for at least 15 minutes in the refrigerator before cooking.
Coat your frying pan with oil, heat over medium high heat and cook your cakes 2-3 minutes per side or until golden brown on each side. If they have been in the refrigerator for awhile, cook a little longer to warm through.
Options: You can make these the size of crab cakes for a fantastic side dish, or you can make them smaller for a fun party appetizer. I have made these with dill as the prominent flavor, I have squeezed a bit of lemon in them and I have spiced them up a bit with red pepper – customize them as you like.
You may not need to add salt if you are watching your salt intake as the Parmesan cheese is naturally salty.
Calories: 78kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 1mg