Baked Zucchini Cakes

I received four gorgeous summer squash in my CSA box this week, so I made zucchini cakes tonight.  I made several changes to the original recipe, and am very happy with the final version.  This is such a great vegetarian meal!

Chris and I had these topped with a bit of ranch dressing tonight, but I think they'd also be delicious in a hamburger bun topped with lettuce, tomato and pickle like the zucchini cake minis on the Ruby Tuesday menu.

Baked Zucchini Cakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (makes 12 cakes)

Zucchini Cakes

• 3 cups (2 medium) zucchini, coarsely grated
• 1/2 teaspoon salt
• 1 cup panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 egg
• 4 green onions, thinly sliced
• 1/4 cup red bell pepper, finely chopped
• 1 1/2 teaspoons Old Bay seasoning (or substitute below)
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/8 teaspoon red pepper flakes

Old Bay Substitute

• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 1/8 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp dried leaf oregano
• 1/8 tsp dried thyme

Instructions

• Preheat oven to 400 degrees and spray two baking sheets with canola oil.
• Grate zucchini on the large holes of a box grater.
• Squeeze grated zucchini in a clean kitchen towel. Zucchini should be fairly dry, and you should have about 2 cups after removing it from the towel.
• Place zucchini and remaining ingredients in a bowl; mix well.
• Form into 12 patties (approximate 2-inch diameter), and place on prepared baking sheets.
• Bake for 10 minutes. Then turn each cake over and bake for another 8 minutes.
• Remove from oven and serve immediately. We like ours with ranch dressing.

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