Recipe for Zucchini Cakes at Life's Ambrosia

These zucchini cakes make an elegant appetizer fit for those upcoming Oscar parties. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.

Makes: 8 cakes

You will need:

1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil

Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of ranch dressing. Enjoy!

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Responses to "Zucchini Cakes"

“
My goodness these sound good! I bet they really are great with a little ranch :) What a perfect party appy :)
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- finsmom

“
Those look good! I like to serve them with tzatziki.
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- Kevin

“
Thanks finsmom!

Thanks Kevin! I bet tzatziki would be good with these :)
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- Deseree

“
Ooh, I can’t wait to try these! I think my kids might even eat them!
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- Karly

“
Sounds delicious. I have a similar recipe for zucchini patties, but we use a dab of sour cream for dipping. So tasty!
http://oneordinaryday.wordpress.com/
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- Michelle

“
These look fantastic–and surprisingly easy! I bet they’d be great with some mariana sauce, too.
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- Annie

“
Those look delicious and relative low carb! Need to get some zucchini to try these. Thanks for sharing them on tastespotting.!
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- Lauren B

“
Karly, I hope your kids like them! :)

Michelle, I bet sour cream would be good with these too! I have heard of people doing that, I’ll have to give that a try.

Annie, I never thought of marinara sauce, I bet that would be really good too. Maybe I’ll just have to make a platter of these and try all of the different sauce suggestions :)

Thanks Lauren! And You’re welcome!
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- Deseree

“
These look great! A nice spin on a veggie burger. Thanks for sharing!
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- Hayley

“
My dad makes these quite often, and we eat them with sourcream.
I like your addition of cheese!
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- Olga

“
Hayley, I didn’t even think about the veggie burger option! That is a great idea!

Thanks Olga, doesn’t cheese make everything better? :)
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- Deseree

“
Those look delicious! Thanks for sharing the recipe.
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- Rebecca

“
Oh, these look delicious. And sound so simple, maybe even easy enough for me to try :)
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- Aubrey

“
Rebecca: Thank you! You’re welcome!
Aubrey: Thank you, they are super simple and that is one of the great things about them! :)
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- Deseree

“
These look fabulous!! Plan to make ‘em tonight for company. Just a little suggestion for these tough times — I have a cotton kitchen towel that’s used exclusively for drying things like zucchini, eggplant, cucumbers, herbs, etc. I sewed a piece of green ribbon to it, and just toss it in the washer … beats paper towels at least for me …
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- Lizzie

“
That is a good tip. I’ll have to give it a try. Thanks Lizzie!
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- Deseree

“
Des, These look amazing. I’m going to make them very soon. Love your site!
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- Barr

“
Thanks Barr! Hope you think they are as delicious as I do!
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- Deseree

“
These look really lovely. I have some vegetarian friends visiting next weekend and serving these will make them and the carnivores happy!
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- Diane

“
Hi! How large a zucchini? I have some monsters in my garden to get rid of but don’t know which one to use–maybe how many cups approximately of lightly packed grated zuke? Thanks!
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- Jules

“
Hi Jules! How lucky that you have a garden with big zucchini! I’m jealous. :) I would say about a pound zucchini would be good.
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- Deseree

“
I made these yesterday and I LOVED them! You should’ve heard me moaning with bliss! ;) Had to post abt these right away on my blog, so come check it out. The final pic isn’t as pretty as yours, but that doesn’t take away from how awesome these were! Thks for a great recipe :)
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- Muneeba

“
You’re welcome Muneeba! I am glad you enjoyed them :)
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- Deseree

“
Panko? obviously some form of bread? Never heard of it? What’s wrong with just “breadcrumbs”
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- Rudi

“
Rudi- Panko are Japanese bread crumbs. They are lighter and crunchier than regular bread crumbs. You can substitute regular bread crumbs but the results will be slightly different. Hope this helps!
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- Deseree

“
Thanks Deseree, will try them soon…
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- Rudi

“
These look just like my boyfriend’s leftover Salmon fritters. Just add some leftover cold flaked salmon to the mix and viola! Perfect for a light lunch or super savory breakfast.
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- Punkinatrix

“
I’ve made these three times just in the past week. They have a wonderful flavor. I’ve sent this link to several of my friends. Thanks for a great recipe!
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- Nancy