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Zucchini Cakes

Recipe for Zucchini Cakes

While these crunchy cakes are more yellow in color than green, they’re still a perfect St. Patty’s Day treat for your family and friends. Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.

Zucchini Cakes
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Zucchini Cakes
  • 1 large zucchini, grated
  • 1 large egg
  • 1 c. panko bread crumbs
  • Salt and pepper to taste
  • 1 tbsp. Adobo spices
  • 1/2 c. Parmesan cheese, grated
  1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
  2. In a large bowl, combine all the ingredients. Mix thoroughly.
  3. Heat a large pan on medium, and spray with cooking spray.
  4. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
  5. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes.
  6. Serve hot, alone or with light ranch dressing.

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