Zucchini Cakes
Tasty, cheesy zucchini cakes served with your favorite tomato sauce. Everyone will love them!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 cakes 1x
- Category: Appetizer
- Method: Pan frying
- Cuisine: Italian
Ingredients
Units
Scale
- 3 large zucchini, grated or sliced into sticks
- 1 cup freshly grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1/4 cup extra virgin olive oil
- salt and pepper
- Your favorite tomato sauce. I used puttanesca for this recipe.
Instructions
- In a large mixing bowl, squeeze out the excess water from grated zucchini by using paper towel or a cheese cloth. Repeat this step a few times until paper towel doesn’t easily soak anymore.
- Add the parmesan, breadcrumbs, egg, a little salt and pepper, and stir well with a spoon.
- Make your zucchini cakes by squeezing out excess liquid until the mixture can be shaped.
- In a large pan over medium/high heat, add olive oil. When the oil is hot, add cakes (you may need to this in batches) and cook until dark brown on both sides (about 5 minutes each side).
- Drain the cakes on paper towel and serve with your favorite tomato sauce.
Notes
This recipe makes about 8 medium size cakes.
Nutrition
- Serving Size: 1 cake
- Calories: 112
- Sugar: 0.3g
- Sodium: 498.4mg
- Fat: 10.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 5.2g
- Cholesterol: 30.5mh
Find it online: https://pickledplum.com/zucchini-cakes-recipe/