Zucchini Cakes

zucchini cakes with tomato sauce

Tasty, cheesy zucchini cakes served with your favorite tomato sauce. Everyone will love them!


  • 3 large zucchini (grated (julienne style on the mandolin))
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • For the sauce:
  • Your favorite tomato sauce. I used puttanesca for this recipe.


  1. In a large mixing bowl, squeeze out 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.
  2. Add parmesan, breadcrumbs, egg, a little salt and pepper, and stir well with a spoon.
  3. Make your zucchini cakes by squeezing out excess liquid until the mixture can be shaped.
  4. 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).
  5. Drain the cakes on paper towel and serve with your favorite tomato sauce.


This recipe makes about 8 medium size cakes.


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