• Skip to main content
  • Skip to primary sidebar
Souffle Bombay logo
menu icon
go to homepage
  • Home
  • About Me
  • Recipe Index
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipe Index
    • Work With Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
  • ×
    Home » Appetizer Recipes

    Zucchini Cakes

    Sep 19, 2022 · 48 Comments

    7441 shares
    Jump to Recipe

    Raise your hand if you like zucchini! Zucchini Cakes are my favorite way to enjoy zucchini. They are not difficult to make and are always a hit. These zucchini fritters are an all-around win!

    If you have never had one of these, you are in for a treat. Even the kids like these!! I've been making zucchini cakes for years. Call them zucchini fritters, zucchini patties or a zucchini burger its all the same in my book.

    From the first time I made these many years ago until the last time, just over a week ago, I am smitten! So are my husband and kids! THAT doesn't happen too often, all of us equally liking something, especially a vegetable! So its a huge win in my world!

    I first shared this zucchini recipe back in 2012 and I thought why not share them again, because they are that good!

    Savory Cheesy Zucchini Cakes are seriously delicious!  I like a crisp outer crust so I pan fry them. Some people think these are zucchini burgers when I serve them on a platter at barbecues and plop them on a hamburger bun, then they rave about the, haha!

    As you cut into them with a fork, you get a bit of crisp edge, some cheesy goodness and zucchini bite after bite, mmmm!

    These are low carb in my opinion as well. If you use a large zucchini and ½ cup Panko you should get 5-6 Zucchini Cakes from that. So the carbs per cake end up being 5 carbs if you make 5 cakes and 4 carbs per cake if you make 6 cakes. Not bad at all.

    You can add as much cheese as you wish as well. Use more than one type of cheese if you feel like it too. No real rules with this recipe. The only thing you have to do is make sure you get the moisture out of the grated zucchini or else you'll end up with soggy cakes.  

    Table of Contents

    • Ingredients
    • Tips
    • Variations
    • Zucchini Recipes you will love
    • Cheesy Zucchini Cakes
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Ingredients

    • fresh zucchini 
    • fresh lemon
    • panko
    • Parmesan cheese
    • scallions
    • kosher salt and black pepper
    • eggs
    • avocado or olive oil

    Tips

    • Getting as much moisture from your zucchini as possible is a must. Salt the shredded zucchini lightly and allow it to stand in a colander for a bit if you have time. Place paper towels under to catch moisture.
    • Press, press, press out as much liquid from zucchini as you can before adding the other ingredients.
    • These are best enjoyed right after you make them, nice and hot.
    • This zucchini recipe cooks up fantastic on a Blackstone Griddle.

    Variations

    • Add in some minced jalapeno or hot red pepper variety for a spicy kick or add a nice big pinch or red pepper flakes.
    • Experiment with cheese(s) added like smoked gouda, various cheddar flavors, Pepper Jack etc.
    • Mix in yellow squash or use exclusively yellow squash.

    Make these zucchini cakes, zucchini fritters, zucchini patties... whatever you want to call them, just make them!!

    Zucchini Recipes you will love

    Enjoy! - Colleen

    Updated from 2018 in September 2022 with additional information and tips.

    zucchini recipes These Cheesy Zucchini Cakes are different and delicious! Plus they are low carb and keto friendly!

    Cheesy Zucchini Cakes

    Colleen Kennedy
    These Zucchini Cakes make for an amazing side dish or meatless meal! Cheesy and easy to make!
    4.93 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Side, Side Dish
    Cuisine American
    Servings 5 cakes
    Calories 78 kcal

    Ingredients
      

    • 1 large zucchini grated (skin on)
    • A small spritz of fresh lemon
    • ½ cup plain Panko
    • ½ cup shredded or grated Parmesan cheese
    • ¼ cup chopped scallions
    • Kosher salt and pepper to taste
    • 1 egg plus 1 yolk beaten
    • Grapeseed or olive oil for cooking

    Instructions
     

    • 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.
    • Serve.

    Notes

    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. 

    Nutrition

    Calories: 78kcalCarbohydrates: 6gProtein: 5gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 131mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 251IUVitamin C: 8mgCalcium: 82mgIron: 1mg
    Keyword Zucchini Cakes, Zucchini Fritters
    Follow me on Tik Tok for 1 minute videos

    More Appetizer Recipes

    • Giant Deviled Egg Appetizer recipe. Deconstructed Deviled Egg shown on a green plate. Diced egg whites with deviled egg filling center.
      Giant Deviled Egg
    • Korean Carrot Salad also called Morchovka is delicious and easy to make. Shown thin ribbons of carrot in a black bowl with black chopsticks garnished with sesame seeds and parsley.
      Korean Carrot Salad
    • Hot Spinach & Artichoke Dip made stovetop. No mayo dip. This is just as tasty as ordering it at a restaurant!! Shown in a small cast iron skillet with a slice of French Bread Dipped.
      Hot Spinach & Artichoke Dip
    • This super easy Cheesy Pepperoni Bread is an easy & tasty quick bread recipe that can be made as bread or as drop biscuits. SO good! Shown a loaf sliced open on a wood cutting board.
      Cheesy Pepperoni Quick Bread
    7441 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vickie Goldstein says

      January 16, 2020 at 12:30 am

      hi...I tried your "Chesey Zucchini Cakes" tonight - I added a "little" change...I grated a glove of garlic in with the mixture...they were DELISH....I mean they were really tasty...thanks so much...will definitely make again...

      Reply
      • Colleen says

        January 17, 2020 at 5:19 pm

        Awesome! Thanks for the feedback Vickie! This is one side dish my whole family enjoys!

        Reply
        • Elaine says

          December 13, 2021 at 3:58 am

          5 stars
          Awesome, switched Parmesan for out half sharp crumbly feta and halloumi cheese, and red onion instead of spring onions. Salad of tomatoes, cucumber, fresh mint and marjoram n dressing yum

          Reply
          • Colleen says

            December 15, 2021 at 7:59 pm

            Glad you enjoyed, sounds delicious!

            Reply
    2. Laura says

      April 24, 2020 at 4:33 pm

      5 stars
      I've never had a zucchini cake but it's on my list now

      Reply
      • Colleen says

        April 29, 2020 at 4:59 pm

        Yay! Hope you enjoy!!

        Reply
    3. Anne Lawton says

      April 25, 2020 at 7:08 pm

      5 stars
      I love that these don't have a lot of ingredients and they are so easy to make. They are a great option for a vegetarian meal.

      Reply
      • Colleen says

        April 29, 2020 at 4:57 pm

        Yes, sometimes I do enjoy these on their own and sometimes as a side. Yum!

        Reply
    4. Terri says

      April 25, 2020 at 9:17 pm

      5 stars
      Great way to use zucchini! I love zucchini and never thought of making cakes out of them. This recipe is happening the next time I get zucchini!

      Reply
      • Colleen says

        April 29, 2020 at 4:56 pm

        Yay, I think you'll love this!

        Reply
    5. Sue Ringsdorf says

      April 25, 2020 at 9:45 pm

      5 stars
      Just made these and yes, AHHH-mazing! Can't wait to get more zucchini to make them again!

      Reply
      • Colleen says

        April 29, 2020 at 4:56 pm

        Fantastic!!

        Reply
    6. Ariella says

      April 26, 2020 at 3:29 am

      5 stars
      Yum, such a tasty way to add more vegetables to your plate. I use a nut milk bag to help get the liquid out of the zucchini.

      Reply
      • Colleen says

        April 29, 2020 at 4:55 pm

        Great idea, thanks!

        Reply
    7. Carlos at Spoonabilities says

      April 26, 2020 at 4:05 am

      5 stars
      I will print this recipe right away. I love zucchini and I need to try this delicious recipe.

      Reply
      • Colleen says

        April 29, 2020 at 4:55 pm

        I hope you enjoy it!

        Reply
    8. Jersey Girl Cooks says

      April 27, 2020 at 3:11 pm

      5 stars
      Zucchini is one of my favorite veggies and it’s perfect in these cakes!

      Reply
    9. Eileen Kelly says

      April 28, 2020 at 5:45 am

      5 stars
      I have a ton of zucchini and these zucchini cakes will be made tomorrow. I love the combo of Parmesan with zucchini and the Panko is adding the perfect crunch.

      Reply
      • Colleen says

        April 29, 2020 at 4:54 pm

        This is a total favorite of mine & the family! Enjoy!!

        Reply
    10. Dee Chandler says

      July 20, 2020 at 8:00 pm

      What is Panko

      Reply
      • Colleen says

        July 23, 2020 at 12:56 am

        Hi Dee, Panko are Japanese Breadcrumbs. You can find they by the regular breadcrumbs in a blue box or canister. They are usually plain, and they are crunchier than typical breadcrumbs.

        Reply
    11. Marie says

      July 27, 2020 at 3:19 pm

      Can these be baked instead of fried for a healthier version?

      Reply
      • Colleen says

        August 05, 2020 at 6:00 pm

        Hi Marie, I have not tried that, I tend to think of these as I do crab cakes. If you try it that way let me know how they turn out...I will also try a couple in the oven next time I make them and update my post as to how they turn out.

        Reply
        • Anita says

          July 30, 2021 at 12:20 pm

          Try these in an air fryer

          Reply
          • Colleen says

            August 01, 2021 at 8:17 pm

            I have not as of yet but next time I will pop one in and see how it goes!

            Reply
    12. Roseann says

      July 30, 2020 at 8:05 pm

      These look awesome but I'll have to save them for a cheat day. Sadly, panko is not keto-friendly.

      Reply
      • Colleen says

        August 05, 2020 at 5:56 pm

        You are disciplined...Wish I was! They make a great cheat. And not too much by way of panko per zucchini. Maybe there is an alternative? My kids have nut allergies so i need to stay away from some of the more keto-friendly alternatives. Hope you get to try them!

        Reply
      • Audrey says

        September 25, 2020 at 3:45 pm

        You can use crushed pork rinds in place of panko. We call them pork panko

        Reply
        • Colleen says

          September 29, 2020 at 7:57 pm

          Thanks for the awesome tip Audrey!

          Reply
      • Cindi says

        November 14, 2020 at 6:47 pm

        I plan on trying this with Pork Rind panko

        Reply
        • Colleen says

          November 16, 2020 at 10:53 am

          Cool, Let me know how that works for you Cindi.

          Reply
    13. Candice Knutson says

      August 11, 2020 at 10:26 pm

      Zucchini Fritters are a 3 generation staple at my house. You can play with or alter this recipe in many ways.Mix yellow squash and or grated carrot with the zucchini, add grated garlic, sub flour for the Pablo or put the flour inside the fritter and pat Pablo crumbs on the outside. Any kind of cheese works, or no cheese at all.We serve it with sour cream dill dipping sauce ( again, any herb you want to add ) You can pan fry, deep fry, grill ( use a pan on the bbq ) or bake them.These are always a hit, and most kids will eat them.

      Reply
    14. Jenn says

      August 21, 2020 at 6:03 pm

      5 stars
      These are fantastic! We loved them! Can you make ahead and freeze?

      Reply
      • Colleen says

        August 24, 2020 at 4:05 pm

        Thanks Jenn! Great to year. I have never attempted freezing them either cooked or uncooked. If I think about it, when you freeze anything...Ice crystals will form in whatever you freeze and when it comes to these cakes, you just worked to get the moisture from zucchini. SO with that said you can freeze however the eating experience won't be the same in my opinion. I would want to freeze raw so I could get them nice and crisp before enjoying, however I am sure you can freeze either way (just be sure cakes are cooled forest if you do cook them). Freeze first either way on a plate or tray lines with parchment paper and then once form transfer to a bag/container. OR if freezing raw, maybe just freeze the mixture and them form just before cooking. If you do this I would love to hear how you think they were in comparison. 🙂 Good luck!

        Reply
      • Delores says

        November 09, 2021 at 11:27 pm

        Try nutritional yeast with your pork Panko, game changer! Add a little garlic and other seasonings and you’ll be surprised at the taste. Makes it lower carb than using regular Panko.

        Reply
    15. Mary says

      August 27, 2020 at 7:04 pm

      Any idea how many cups of zucchini it should be? Maybe 2 cups? This looks delish!!

      Reply
      • Colleen says

        September 01, 2020 at 12:53 am

        I would say about 1 1/2 cups. Hope you enjoy them!

        Reply
    16. Shari says

      August 01, 2021 at 6:00 pm

      4 stars
      I've made this recipe several times and they are always delicious! Love thus recipe 😊

      Reply
      • Colleen says

        August 01, 2021 at 8:14 pm

        Thanks Shari!!

        Reply
    17. Melanie says

      August 05, 2021 at 8:50 pm

      Sounds yummy. Will have to look for a substitution for the Panko. With Panko they are neither low carb nor keto friendly. 😢

      Reply
      • Colleen says

        August 06, 2021 at 1:03 pm

        Try Pork Panko (if you enjoy pork) or keto breadcrumbs. Enjoy!

        Reply
    18. Cylyce Murdock says

      May 06, 2022 at 3:19 am

      5 stars
      I love zucchini cakes and this one is going into my collection of recipes.
      I have frozen zucchini cakes before so I could pull them out quickly for a special dinner- I always lay parchment paper between the cakes before freezing.
      I have a couple of things I do that helps … like once I grate my zucchini I place the grated zucchini into a colander then place a small plate on top of the zucchini. Then I place some heavy canned goods on top the plate - this really helps to drain out the extra liquid from the grated zucchini and the cakes keep their shape better.
      Thanks for this recipe!

      Reply
      • Cylyce Murdock says

        May 06, 2022 at 3:23 am

        PS… I let the grated zucchini sit in the colander in my sink because there’s a lot of liquid released this way. Usually sits about 20-30 minutes and then blot any excess moisture with paper towels.. sour cream with dill is a great sauce on them also.

        Reply
      • Colleen says

        May 08, 2022 at 2:55 pm

        Great tip! I too place in colander often and press out, love the idea of something helping it along! Thanks!

        Reply
    19. Rachel says

      June 01, 2022 at 11:21 am

      Hi.
      Instead of using panko could I use yeast flakes? Thankyou 🙂

      Reply
      • Colleen says

        June 02, 2022 at 4:52 pm

        Hi Rachel! I am unfamiliar wit yeast flakes. If you can typically swap them for Panko or breadcrumbs, I would think it would work.

        Reply
    20. Jessica says

      August 10, 2024 at 2:17 pm

      5 stars
      My family and I really enjoyed these zucchini cakes. They are the perfect appetizer.

      Reply
      • Colleen says

        August 12, 2024 at 2:55 pm

        Awesome Jessica! These really are a favorite!! Glad you all enjoyed!

        Reply

    Primary Sidebar

    Colleen from the food blog Souffle Bombay

    Welcome! Ready to find a few new favorite recipes??

    More about me →

    Available on Amazon

    Kid Chef Everyday Cookbook for Kids

    Popular Recipes

    • Prize Winning Key Lime Pie Recipe This recipe won me a trip to the Florida Keys!
      Prize Winning Key Lime Pie Recipe
    • Delicious & easy recipe for Asian Pork Meatballs and bonus they are Gluten Free, no filling!
      Asian Pork Meatballs With Ginger Honey Sauce
    • Easy Apple Pie Moonshine
      Apple Pie Moonshine
    • The BEST Homemade Food Gifts Bacon Jam - Easy to make and adds such dimension to vegetables, sandwiches, burgers and more! Makes a great food gift!
      Bacon Jam Recipe
    • Seafood Soup Recipe
      Seafood Soup Recipe
    • Cranberry Pie aka Nantucket Pie is a memorable (and easy) Christmas or Thanksgiving dessert!
      Cranberry Pie aka Nantucket Pie
    • BEST Bloody Mary Recipe
      Spicy Bloody Mary (The BEST)
    • Brownie Cookie Recipe. Image or brownie cookies
      Brownie Cookies Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Follow Us

    • Facebook
    • TikTok
    • Instagram
    • Pinterest
    • Twitter

    Contact

    • Work With Me

    Copyright © 2021 Souffle Bombay