Zucchini Cakes

Posted on Sep 25, 2013 in Healthy Eats, Ingredient Knowledge, Sides & Appetizers | 0 comments

Zucchini Cakes

 I don’t know if there is another vegetable or fruit for that matter that can be used in as many savory dishes as it can in dessert dishes, then the Zucchini.  The carrot may be a close competitor but then its sweet flavor always shines through and even the zucchini’s second cousin, the squash can’t compete.

The Zucchini is definitely something we probably all grew up eating.  Whether it be fried, steamed, spiraled in a salad, baked in a lasagna, stewed, sautéed, grilled, roasted or baked into a bread, we’ve all had zucchini and we love it!

Zucchinni Cakes

Zucchinis are available year round but they peak in the summer and are most available then. When buying a Zucchini look for ones that are small, firm and blemish free.  The bigger a Zucchini grows, the more bitter it becomes so look for one less than 8 inches long. Do not wash the zucchini prior to storing in the refrigerator and wrap them loosely in plastic to store.  They will stay fresh for up to 5 days in the refrigerator. Best place for them is the crisper. When using zucchini, you can choose to leave the skin on or peel the skin off. If there is a layer of wax which stores sometimes use to preserve, you may want to peel the skin off first.  Cut off both ends of the zucchini and you can use the remaining piece however you please.

Zucchinis are also great as a fat substitute in baking or a carb substitute in pasta.  Peel and grate the zucchini and replace the fat in any quick bread recipe for a healthy substitution. Or use zucchini cut into length wise into strips as lasagna layers in your favorite lasagna recipe. The possibilities with zucchini are endless! What are some of your favorite ways to use zucchini?

Zucchini Cakes

Allergy Egg, Milk, Wheat
Layered healthy crispy crunchy zucchini cakes use cheese crackers for added flavor and a firmer cake.


  • 4 Zucchini Grated (about 4 cups)
  • 1/2 Medium Onion Shredded
  • 1 teaspoon Salt
  • 1 Egg
  • 1 tablespoon Garlic Minced
  • 1 tablespoon Dried Italian Seasoning
  • 1/2 teaspoon Baking Powder
  • 1 cup Cheese Crackers Crumbled and Crushed (Cheez-It or Any other Cheese Flavored Cracker)
  • 8oz Fresh Mozzarella Sliced (into 8 slices)
  • 1 Large Tomato Sliced (into 8 slices)
  • 16 Fresh Basil Leaves


Step 1
Shred the zucchini on a grater, stopping when you get to the seeds and shredding the other side. Shred the onion. Spin the zucchini and onion in a salad spinner, sprinkle with salt and let stand for 30 minutes. The salt will draw out the excess water.
Step 2
Spin the mixture to dry, remove and squeeze out all the water with a kitchen towel.
Step 3
Whisk together the egg, garlic, Italian seasoning & baking powder. Stir in the zucchini, onions and cheese cracker crumbs. Form into 8 patties and lay on a baking sheet to press down.
Step 4
Heat a tablespoon of oil in a skillet. Saute each cake about 4 minutes on each side until golden brown in single layer. Add a slice of fresh mozzarella to the zucchini cakes the last 2 minutes the pan to melt. Transfer them to a paper towel lined plate.
Step 5
Assemble the layered cakes by layering a tomato slice & basil leaves in between 2 cakes. Serve immediately.

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