Zucchini Cakes

Another winner from Pioneer Woman. This time it comes from Pastor Ryan (one of her guest bloggers). What an easy side dish and a very tasty way to use a zucchini. We had this as the side dish to our tuna pasta casserole and felt very deliciosly full afterwards.

Zucchini Cakes

1 large Zucchini

1 Tbsp minced garlic

1/2 - 3/4 Cup of bread crumbs

1/2 Cup 4-Cheese Italian Blend shredded cheese (or Parmesan or Romano)

2 eggs

Kosher salt

Freshly Ground Black Pepper

Olive Oil

Wash & cut the ends off of one large Zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, egg, and Salt & Pepper to taste. Stir with a fork until well mixed.

Heat Olive Oil (about 1/4 inch deep in the bottom of skillet) to a medium heat. When the oil is hot enough, drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be a nice golden brown) and cook on the other side until done.

You could dip these in whatever you like. We had them with just a sprinkling of sea salt.


  1. Those look fantastic and what a great use of zucchini! I'm saving this for next summer when I'm trying to come up with ways to use all of the vegetables from our garden.

  2. These look great and a nice way to incorporate veggies!