Zucchini Cakes
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
- 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.
Cheesy Zucchini Cakes
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.
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...
Awesome! Thanks for the feedback Vickie! This is one side dish my whole family enjoys!
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
Glad you enjoyed, sounds delicious!
I've never had a zucchini cake but it's on my list now
Yay! Hope you enjoy!!
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.
Yes, sometimes I do enjoy these on their own and sometimes as a side. Yum!
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!
Yay, I think you'll love this!
Just made these and yes, AHHH-mazing! Can't wait to get more zucchini to make them again!
Fantastic!!
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.
Great idea, thanks!
I will print this recipe right away. I love zucchini and I need to try this delicious recipe.
I hope you enjoy it!
Zucchini is one of my favorite veggies and it’s perfect in these cakes!
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.
This is a total favorite of mine & the family! Enjoy!!
What is Panko
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.
Can these be baked instead of fried for a healthier version?
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.
Try these in an air fryer
I have not as of yet but next time I will pop one in and see how it goes!
These look awesome but I'll have to save them for a cheat day. Sadly, panko is not keto-friendly.
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!
You can use crushed pork rinds in place of panko. We call them pork panko
Thanks for the awesome tip Audrey!
I plan on trying this with Pork Rind panko
Cool, Let me know how that works for you Cindi.
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.
These are fantastic! We loved them! Can you make ahead and freeze?
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!
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.
Any idea how many cups of zucchini it should be? Maybe 2 cups? This looks delish!!
I would say about 1 1/2 cups. Hope you enjoy them!
I've made this recipe several times and they are always delicious! Love thus recipe 😊
Thanks Shari!!
Sounds yummy. Will have to look for a substitution for the Panko. With Panko they are neither low carb nor keto friendly. 😢
Try Pork Panko (if you enjoy pork) or keto breadcrumbs. Enjoy!
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!
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.
Great tip! I too place in colander often and press out, love the idea of something helping it along! Thanks!
Hi.
Instead of using panko could I use yeast flakes? Thankyou 🙂
Hi Rachel! I am unfamiliar wit yeast flakes. If you can typically swap them for Panko or breadcrumbs, I would think it would work.
My family and I really enjoyed these zucchini cakes. They are the perfect appetizer.
Awesome Jessica! These really are a favorite!! Glad you all enjoyed!
These were delicious. I used almond flour instead of bread crumbs and two full eggs and baked them at 350. Very yummy will definitely make again
Glad to hear they worked with almond flour and that you enjoyed them Debra!