July 11, 2011

Baked Zucchini Cakes

I received four gorgeous summer squash in my CSA box this week, so I made zucchini cakes tonight.  After trying out several ways to make these, I'm very happy with this version.

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 (12 cakes)
    Zucchini Cakes
    • 3 cups grated zucchini (from 2 medium zucchini)
    • 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 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon onion powder
    • 1/8 teaspoon cayenne pepper
    • 1/8 teaspoon dried oregano
    • 1/8 teaspoon dried thyme
    • Heat oven to 400 degrees and spray two baking sheets with cooking spray.
    • 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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    1. These look delish! Thanks for adding them to the summer veggie collection.

    2. These look great! I have made shrimp cakes before, but not zucchini. Going to have to save this for when my zucchini comes in!

    3. Zucchinis are just popping out of our garden right now. I can't wait to try your recipe. Thanks!

    4. Any idea how well these would freeze?

      1. Good question, I haven't tried freezing them yet so I'll try it and update this post with the results.

    5. Made this tonight and they were amazing. Can't wait to try them again.

    6. I've just made these and they were absolutely delicious! I wasn't familiar with 'green onions' but now I know. We call them spring onions. Such a great recipe!

    7. These are delicious. I use more onion and minced garlic but use the rest of the spice blend and leave out the chile flakes because I like the milder flavor. I eat them cold as finger food for a snack or a side dish. Lovely.

    8. I liked this recipe, however, I baked the cakes on parchment paper and baked at 400 as instructed, then switched my oven over to convection for 5 minutes before gently flipping them and giving them another 5 minutes in the convection setting.