Zucchini Cakes

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zucchini cakes

Golden, crisp zucchini cakes. They make a great side dish, but I often serve them as a main dish, with brown rice and roasted baby carrots. The color combination is amazing!

Makes 22 cakes
New quantity:

Total time: 1 hour
Prep: 40 minutes
Cook: 20 minutes

2 pounds (7 medium) unpeeled zucchini, coarsely grated (I just chop them in the food processor)
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 bunch scallions, white parts and 1 inch of the greens, thinly sliced (about 1 cup)
1 cup plain bread crumbs
2 garlic cloves, minced
1/2 cup chopped parsley
1/2 cup olive oil for frying

1.Place grated zucchini in a colander to drain for 30 minutes (If zucchini is firm, you won’t get much water).

2.Meanwhile, in a large bowl, mix all other ingredients except for the oil. Add the drained zucchini and mix well.

3. Heat oven to 200 degrees F.

4. Heat 2 tablespoons olive oil in each of 2 large skillets, over medium heat. When hot, after about 3 minutes, drop 1/4 cup of the batter onto 4 spots on each skillet (mine are pretty and round because I used a round, shallow measuring cup). Cook until golden on the bottom, about 4 minutes. Turn and cook on the other side, about 2 minuets more.

5. Repeat with 2 more batches, wiping the skillets with paper towels and adding more oil as needed. Keep the prepared cakes in the warm oven while you make more batches.

Nutrition per cake
Calories 84.5
Total Fat 6.1 g
Saturated Fat 1.0 g
Cholesterol 33.6 mg
Sodium 159.9 mg
Total Carbohydrate 5.4 g
Dietary Fiber 0.7 g
Sugars 1.1 g
Protein 2.6 g
Weight Watchers Points Plus: 2 points

*Recipe was adapted from the wonderful book Vegetarian Cooking for Everyone.

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