Zucchini Cakes

Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!

Now that summer is in full swing so, presumably, are summer gardens. And with summer gardens comes ALL THE ZUCCHINI.

I didn’t get a chance to actually plant a garden this year but the time that I did plant zucchini, I ended up with so much zucchini that I had no idea what to do with it all.

Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!

What to cook with zucchini?

There are so many different ways that you can use zucchini. You can add zucchini to pastas like I do in this Shrimp Linguine with Zucchini and Tomatoes. Of course there is always zucchini bread, grilled zucchini , and even zucchini soup. Did you know that you can even cook the zucchini blossoms? Believe me, you haven’t lived until you’ve tried Stuffed Fried Zucchini Blossoms.

Perhaps though, one of my favorite things to do with zucchini is to make zucchini cakes.

Zucchini Fritters perfect for garden zucchini!

What are zucchini cakes?

Much to my kiddos chagrin, when I told them we were having zucchini cakes for dinner the other night, I didn’t mean we were having actual cake for dinner. Zucchini cakes are a savory cake. Think crab cake but with zucchini instead.

These zucchini cakes are loaded with Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried until they are golden brown.

Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!

Tips for making zucchini cakes:

First, you will want to make sure that you drain all the excess water out of the shredded zucchini. To do this, simply squeeze the zucchini in paper towels to release the excess water.

Second, to make the patties stick together you will need something to bind them. For this recipe, I use egg. When I originally posted this recipe in 2009, I used 1 egg. Over the years, I’ve discovered that two actually works better. You want to make sure that the patties stick together well before you put them in the pan to fry or they will fall apart during cooking.

Finally, these zucchini cakes are pan fried rather than deep fried. You want just enough oil to cover the bottom of the pan. I recommend using a high heat oil like avocado oil to cook them. If you don’t have access to avocado oil, you could use another high heat oil like canola.

Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!

These zucchini cakes are easy to make. They are great as a side dish but are also pretty hearty on their own. And in the words of my 4 year old “SO TASTY!”. I’m pretty confident that this will be your new favorite way to use summer zucchini.

This post was originally written in 2009. Recipe and photos updated July 2018.

Zucchini Cakes Recipe

Serves 4 Prep Time: Cook Time:


  • 2 cups grated zucchini, excess water removed
  • 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
  • 2 eggs
  • 1/2 teaspoon salt, plus more as desired
  • 1/4 teaspoon pepper
  • 3 tablespoons avocado or canola oil



Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.


Heat 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!

Nutrition information

Amount per serving: 4 servings
Calories: 253 , Total Fat: 11.1g , Saturated Fat: 5.3g , Cholesterol: 102mg , Sodium: 785mg , Carbohydrates: 23.5g , Fiber: 2.4g , Sugar: 2.9g , Protein: 16.3g

Leave a Comment

  • Reply
    July 15, 2018 at 9:47 pm

    This receipt is so delicious. I would definitely recommend it. It’s a repeater.

  • Reply
    July 13, 2018 at 9:27 pm

    You can use mozzarella cheese and bread crumbs for an Italian zucchini fritter… egg and garlic as well

  • Reply
    March 14, 2018 at 12:18 pm

    I’m making this tonight!!

  • Reply
    December 16, 2017 at 11:27 am

    Can you freeze after you fry them to use later? Would like to make them ahead of time and just warm them up when I want entertaining with out the mess of frying

  • Reply
    Kenny Brazile
    August 22, 2017 at 1:56 pm

    Do you skin the squash ?

  • Reply
    April 10, 2017 at 2:25 pm

    would you recommend shredded or grated parmeson?

    • Reply
      Des @ Life's Ambrosia
      April 11, 2017 at 11:40 pm

      Hi Paul! I would use grated!

  • Reply
    September 24, 2016 at 9:39 am

    Made these, and used part cornmeal, and also added grated mozza cheese. Enjoyed them. (Thanks for all the comments as they help me in making a new-to-me recipe!)

  • Reply
    Dana Urbinati
    November 28, 2015 at 6:36 am

    Is there nutritional information available for these?

  • Reply
    November 19, 2014 at 11:10 am

    Made this and it tasted great except one egg is not enough; the mixture does not stick together and crumbles apart in the pan so I definitely recommend using two eggs.

  • Reply
    Jenny C.
    June 27, 2014 at 6:42 am

    I pinned this recipe on Pinterest almost 2 years and finally got around to trying it last night… it was great! I subbed cornmeal for the breadcrumbs because my husband is gluten intolerant and they turned out great! Even the 4 yr. old liked them :)

  • Reply
    Our Pinteresting Family
    March 21, 2014 at 7:03 am

    We love this recipe! We make them all the time. Thank you for sharing.

  • Reply
    October 4, 2013 at 3:27 pm

    How early in advanced can I make these? Do you think I can make them almost 24 hours in advance? Thanks.

    • Reply
      October 4, 2013 at 5:42 pm

      Hi Kim- I think almost 24 hours in advance would be fine. I’d make the patties, refrigerate them and then fry them when ready. Hope this helps!

  • Reply
    August 13, 2013 at 4:55 pm

    A measurement for the amount of zucchini required would be better. Zucchinis can get pretty big so it would be nice to know exactly how much would be considered a “large zucchini”

    • Reply
      August 13, 2013 at 10:20 pm

      You’re right Ashley, I developed this recipe long before I realized how big garden zucchini can get and I only used those at the store. That said, I’d use about 2 cups of shredded zucchini for this recipe.

  • Reply
    August 10, 2013 at 4:25 am

    I love zucchini bread so i’m going to have to give these a try. thanks for the recipe.

  • Reply
    July 31, 2013 at 3:23 pm

    Hi Marie- I would say about 2 cups of grated zucchini. Hope you like them! Rose- I’ve never tried. But as long as you can thaw and remove any liquid I don’t see why you wouldn’t be able to use it.

  • Reply
    July 31, 2013 at 11:33 am

    Can I use thawed frozen zucchini instead of fresh for this recipe?

  • Reply
    July 29, 2013 at 12:17 pm

    Can anyone provide a guess as to how much zucchini to use – in cups? Our zucchini are ridiculously huge – I plan on using just one for multiple purposes, and I’m wondering how much to devote to this recipe – sounds yummy! Thanks!

  • Reply
    July 27, 2013 at 2:56 pm

    I just had to try,
    Awesome good food..

  • Reply
    Alicia Justice
    July 15, 2013 at 6:55 pm

    I LOVE these and so does my 2 year old son, thank you! This is a great way to use up the extra zucchini from the garden.

  • Reply
    July 11, 2013 at 7:36 pm

    Could you make these with yellow squash?

    I have a lot to use up but I’m not sure if it will be dense enough like zucchini is to make it into something like this. Has anyone tried? Thank you!!!

    • Reply
      July 12, 2013 at 7:48 am

      Hi Katie- I haven’t tried but I don’t see why you wouldn’t be able to. Let me know if you try it!

  • Reply
    June 27, 2013 at 9:24 am

    Are they suppose to be moist inside because I think I use to put a little flour

  • Reply
    June 23, 2013 at 7:19 pm

    I made this tonight, I used smoked paprika and it turned out great.

    • Reply
      June 24, 2013 at 4:12 pm

      Glad you liked them Kenya!

  • Reply
    Judy Masterson
    June 3, 2013 at 8:07 am

    I added corn and cilantro….then served with sour cream and salsa

  • Reply
    May 15, 2013 at 10:49 pm

    I made these Zucchini cakes and i Couldn’t keep up with how fast they where going. My son was upset that he didn’t get any from the first batch. They are so good everybody liked them so much i would definitely make them again. Thanks for this great recipe. kelly

  • Reply
    May 13, 2013 at 4:21 pm

    Consistently delish!
    made them for Mother’s day and just made 15 more!

  • Reply
    Helen Thorkelsen
    April 25, 2013 at 1:37 pm

    I had these for lunch from my recipe. Mine calls for 3/4 teaspoon of Italian seasoning. rub between you fingers to release the herb. No nutmeg. No paprika I use a dollop of sour cream or a dollop of salsa. Got this from Nordstroms many years ago when they were celebrating Italy.

  • Reply
    April 23, 2013 at 4:45 am

    Dang it–leave it to me to write something without fully reading the recipe instructions. I thought olive oil couldn’t be used for frying things like fritters and whatnot…too low a smoke point…I’m confused…:P But hey, I will try the olive oil as well as sunflower or safflower oil and test out the differences.

  • Reply
    April 23, 2013 at 4:42 am

    Read all the previous comments and would have to agree with the idea of the tzatziki, on the grounds that I have been itching to make tzatziki sauce and I have a very close guy friend who cannot stand ranch. He’ll go for marinara, tzatziki, BBQ…but things like ranch, salsa, ketchup, mustard, sour cream, or anything mayo-based like that? He pretty much gags, literally. That is how sensitive his sense of taste and smell is.

    I also loved reading the comments from the vegheads that are on here. I’m mostly veg, myself–but I’m stuck in the middle of Cow and Hog state (read: Iowa) where Iowa City and Ames are the only places I can go where I don’t get weird looks if I say I don’t eat meat besides seafood. (Thank heavens for college towns!)

    I will have to try the Ezekiel bread and sunflower oil option. I don’t like using regular veggie oil–I don’t like the taste or weight of it. But olive oil has too low a smoke point for deep frying. Safflower oil might be a cheaper way to go than sunflower oil–though sunflower oil sounds good. :-)

  • Reply
    April 1, 2013 at 5:46 pm

    Great – serve with salsa

  • Reply
    April 1, 2013 at 5:46 pm

    Great – serve with salsa

  • Reply
    January 7, 2013 at 4:17 pm

    Made these tonight with some chicken. Was a little skeptical they would taste overwhelmingly zucchini-ish but I made them anyways… They came out great! I used lemon pepper panko which really added an extra kick. No sauces needed! Thanks :)

  • Reply
    January 2, 2013 at 10:14 pm

    WOOW…the best veg. i ever had in my life.

  • Reply
    Michelle S
    November 28, 2012 at 2:34 pm

    I made these for my family and guests that were staying with us. My mother is lactose intolerant so I made one batch with cheese and one without. If you plan on making this a diary-free dish, make sure to add more seasonings. Salt (and the paprika and garlic already added) were all that my mother wanted, but I thought the cheese free patties could use more flavoring. Next time I plan on trying to add onion into the mix! I absolutely recommend this dish! <3

  • Reply
    October 22, 2012 at 3:42 pm

    Loved these! I’ve also tried adding quinoa (reviewed here):

    I think I’ll make them again this evening :)

  • Reply
    September 8, 2012 at 4:53 pm

    I tried these tonight and thought they were pretty good. My 3 year old loved them. I’m more partial to regular fried zuchinni and agree with another poster that I tasted more of the breading than I did the zuchinni. These were nice for something different. Thanks!

  • Reply
    September 8, 2012 at 9:31 am

    sooo good! i ctually used oatmeal instead of panko for a extra health perk and it was great! my lil one loved it!

  • Reply
    Peter @Feed Your Soul
    August 31, 2012 at 10:57 am

    love the pic and the recipe. featured friday five @ Feed Your Soul http://chefpeterskitchen.blogspot.com/2012/08/friday-five.html

  • Reply
    August 31, 2012 at 10:19 am

    looks yummy will be trying them out this weekend.

  • Reply
    August 25, 2012 at 10:14 am

    Thank you! Making these tonight!

  • Reply
    August 24, 2012 at 3:32 pm

    If you freeze these, would you freeze before you fry them or after they are fried?

    • Reply
      August 24, 2012 at 11:23 pm

      Vicki I wouldn’t cook them before you freeze them. Just lay them on a cookie sheet nd freeze thm individually then place them in freezer bags. Thaw before frying. Hope this helps!

  • Reply
    August 18, 2012 at 2:33 pm

    I made this today and i had to leave a comment. These are so delicious and super easy to make. I will definitely make this again.

  • Reply
    August 11, 2012 at 9:32 pm

    These are SO good! My parents loved them. I’m 16 and I did everything myself, haha it took a while. I had never peeled or minced garlic before, had to YouTube how to :P

    Anyways I made mine with fresh zucchini from our garden! My cakes were a bit smaller and taller, but still great. I made about 15 with those sizes!

    In case you’re wondering how they turned out: http://sphotos-a.xx.fbcdn.net/hphotos-ash3/s720x720/561818_4256118772253_267016704_n.jpg

  • Reply
    August 6, 2012 at 8:02 am

    I made mine slightly larger and put them on a toasted bun with fresh tomato as a veggie burger then dipped in ranch. Delish! Do you think I can freeze the uncooked patties and fry them up at a later time?

  • Reply
    August 4, 2012 at 9:53 pm

    I made these for dinner tonight and they were very good. I didn’t deviate from the original recipe and my husband loved them. His stock answer to the question “Did you like it?” about any meal or dish is “It was OK.”. But he actually made a point of commenting yet again at the end of the meal that he really liked the dsh. Two big thumbs up!

  • Reply
    August 3, 2012 at 7:09 pm

    Absolutely loved these! Made them with pepper jack cheese instead (what I had on-hand) and served them with a chipotle aioli I’d made earlier in the week! Can’t thank you enough—this vegetarian approves!

  • Reply
    July 17, 2012 at 6:28 pm

    Got this from Pinterest. Tried it. Good recipe. I’m from New Orleans, so it worked with a little crab boil, lemon and roasted garlic. Topped it with a dab of tabasco hollandaise. This will become a Meatless Monday staple with Creamy Orzo with Asparagus & Parmesan from http://sugarandspice-celeste.blogspot.com/2009/09/creamy-orzo-with-asparagus-parmesan.html

  • Reply
    July 16, 2012 at 3:20 pm

    Question: for a totally vegetarian dish, what would you recommend instead of an egg?

  • Reply
    July 11, 2012 at 11:20 am

    Not a huge fan. I love zucchini and cook it regularly. I taste more of the breading, rather than the squash. Not sure I will make again!

  • Reply
    Jan J
    July 2, 2012 at 4:51 pm

    Just had these for dinner. They were delicious! I will reduce the nutmeg a smidge and add in a bit of sweet onion next time round.

  • Reply
    sil impio
    June 27, 2012 at 9:08 am


  • Reply
    June 25, 2012 at 5:43 pm

    My 2cents: I have made these all my life, my grandma made them before me. One egg is enough but do not squeeze the liquid from the zucchini. that’s what my grandma taught me:) And we serve with either spaghetti sauce or applesauce, depending on the person’s mood. that way they can be served as an entree for my family, not just an appetizer. P.S. another substitute if you can’t use bread crumbs is the same amount of instant mashed potato flakes.

  • Reply
    June 22, 2012 at 1:09 pm

    Love love love these Deseree!! I just found your site and my little boy who just turned a year old cannot get enough of these! We’re vegetarian so I’m always looking for new meat-free dishes. These are great. Thanks so much!

    (Oh I did try to freeze these and they seem to reheat just fine)

  • Reply
    June 17, 2012 at 1:03 pm

    We like things pretty spicy, so I added red pepper flakes and chili powder and omitted the nutmeg. They were great! I mixed sriracha will a little greek yogurt and used that rather than ranch. An option for those who like a little (or big!) kick!

  • Reply
    June 7, 2012 at 12:52 pm

    We call these Zucchini Fritters and I use flour instead of bread crumbs, but that’s a really good idea. They ARE delicious to anyone that is wondering. I can’t wait until our zucchini in our garden comes in!!!! Oh, how I miss my fritters’! lol

  • Reply
    May 26, 2012 at 2:03 pm

    These are amazing! For you carb and frying folks, use Ezekiel sprouted grain bread for breadcrumbs (it is fourless and delicious!) and fry in sunflower oil, you will never know you are not frying in regular oil (and it is delicious!)

  • Reply
    May 26, 2012 at 1:08 pm

    Made these for lunch today. I used zucchini from our garden and Italian bread crumbs. My family loved them.

  • Reply
    May 14, 2012 at 6:03 pm

    Cyn- I would increase the other ingredients by half if using 3 medium zucchini

  • Reply
    May 14, 2012 at 11:53 am

    If you use 3 medium size zucchini would the measurement amounts be the same or increase for each zucchini used ??

  • Reply
    Donna Polk
    March 7, 2012 at 4:35 pm

    I just made these for dinner and we loved them! Thanks so much for a great recipe! I’m a horrible cook, but these turned out perfectly. Even I could make them ;-)

  • Reply
    February 27, 2012 at 6:23 pm

    I just made these, and my whole family loved them! The texture was great, and i never knew a zucchini could taste soo good :D

  • Reply
    February 25, 2012 at 6:50 am

    These are delicious….can you freeze them after they are cooked?

    • Reply
      February 25, 2012 at 12:28 pm

      Thanks Amy! I have never frozen them after they were cooked so I’m not sure. I would think that you could though. Just cook them, freeze them and then thaw and warm them up again.

  • Reply
    February 16, 2012 at 8:50 am

    These were amazing! They were good plain but even better with light caesar dressing! I will be making these many, many more times!

  • Reply
    February 8, 2012 at 4:02 pm

    try adding some old bay seasoning and serving with a sauce made of mayo, old bay, and fresh squeezed lemon juice! so delicious!

  • Reply
    February 1, 2012 at 4:56 pm

    Very good! I loved the hint of nutmeg. I added a little flour before I put them in because I was worried they wouldn’t hold together but they did fine. I tried them with ranch, ricotta, greek plain yogurt, ketchup and mustard. But I think I liked them best with the marinara I tried last. I think I’ll have to make a spicy version of these!

  • Reply
    January 28, 2012 at 5:06 pm

    My hubby and I made these for dinner on Sat night and LOVED them..and the kids loved them too..sooo yummy! So happy I found your blog!

  • Reply
    January 22, 2012 at 6:52 am

    Looks good but I wonder how well it would hold up without the carbs of the breadcrumbs added in.

  • Reply
    Noelia Martinez
    October 31, 2011 at 4:45 pm

    Idiotic question perhaps, but is the zucchini supposed to be cooked? and will using regular breadcrumbs make it a completely different dish? no such thing as panko on this side of the world.


  • Reply
    Mama's Gotta Bake
    October 15, 2011 at 4:02 pm

    These look amazingly good! I will give them a try!

  • Reply
    Mrs. RUgie
    September 12, 2011 at 10:20 am

    These were excellent. Adding corn would give them a nice sweetness, like a crab cake.

  • Reply
    August 23, 2011 at 12:33 pm

    my mom made these for years but instead of nutmeg we use old bay….gives that crab cake taste to it…..so good! you can also freeze them just put wax paper in between each patty

  • Reply
    August 11, 2011 at 7:15 am

    I loved these. My husband added Old Bay seasoning to them and we felt as if we were eating a crabcake. :)

  • Reply
    August 7, 2011 at 2:38 pm

    I loved this recipe! I posted about it here: http://thisistolove.blogspot.com/2011/08/zucchini-cakes-with-basil-dipping-sauce.html

    thank you so much, I will be making it often!

  • Reply
    Candice Allouch
    August 3, 2011 at 12:24 pm

    THese look absolutely delicious! I can’t wait to try them out!! :)

  • Reply
    July 19, 2011 at 8:28 am

    Wanted to let you know I made these last week and linked back to you in my post! They were fantastic! Thanks so much for the recipe! http://aturtleslifeforme.blogspot.com/2011/07/and-when-she-saw-size-of-it-little-lady.html

  • Reply
    Lindsay @ Delighted Momma
    July 18, 2011 at 8:07 am

    YEAYY!! This sound delish!! Pinning this asap!

  • Reply
    June 26, 2011 at 5:10 pm


  • Reply
    June 8, 2011 at 11:17 am

    My 10 year-old son requests these on a weekly basis! And now I am sharing this recipe with friends who are overrun with zucchini from their gardens. So, so yummy!

  • Reply
    May 31, 2011 at 2:37 pm

    I just made these for dinner and they tasted incredible! So easy to make too. Thanks for the recipe

  • Reply
    Michelle Sarabia
    May 11, 2011 at 5:09 pm

    I try to eat paleo style (caveman diet). I substituted almond flour for the panko but let myself have the cheese. They are so good. Thanks for the inspiration.

  • Reply
    April 23, 2011 at 10:28 am

    One of the few dishes that I can make easily without an oven! They were phenomenal and I dipped them in aole, the perfect accompaniment.
    Thanks for the wonderful recipe

  • Reply
    February 22, 2011 at 2:40 am

    They look sooooooo yummy!! I will definitely try this soon! Will use regular bread crumbs though since Panko does not exist where I live LOL thanks for sharing! :)

  • Reply
    February 4, 2011 at 11:08 am

    Those look delicious! Thanks for sharing

  • Reply
    January 27, 2011 at 10:53 am

    I just made these for a snack , and wow I love them!!!!! Im glade I had all the ingredients in the pantry!

  • Reply
    January 18, 2011 at 5:51 pm

    I just discovered your site today and these looked super-easy to make. And oh my GOD!!! They were divine!!! My mom and I gobbled them up in no time at all! Thank you soooo much for sharing this recipe! =)

  • Reply
    April 21, 2010 at 7:30 pm

    Any suggestions for baking instead of frying??? They sound delicious, but I’m trying to cut down on fats, fried foods. Thanks!! :)

  • Reply
    February 11, 2010 at 1:24 pm

    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!

  • Reply
    January 9, 2010 at 11:48 am

    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.

  • Reply
    January 7, 2010 at 10:04 am

    Thanks Deseree, will try them soon…

  • Reply
    January 7, 2010 at 5:11 am

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

    • Reply
      January 7, 2010 at 7:06 am

      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!

  • Reply
    August 13, 2009 at 9:04 am

    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 :)

    • Reply
      August 13, 2009 at 12:58 pm

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

  • Reply
    July 23, 2009 at 10:09 am

    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!

    • Reply
      July 23, 2009 at 11:33 am

      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.

  • Reply
    July 6, 2009 at 8:17 am

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

  • Reply
    April 7, 2009 at 7:35 am

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

    • Reply
      April 7, 2009 at 3:34 pm

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

  • Reply
    March 7, 2009 at 2:35 pm

    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 …

    • Reply
      March 9, 2009 at 5:47 pm

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

  • Reply
    February 25, 2009 at 12:53 pm

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

  • Reply
    February 25, 2009 at 11:20 am

    Those look delicious! Thanks for sharing the recipe.

    • Reply
      February 25, 2009 at 3:31 pm

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

  • Reply
    February 24, 2009 at 11:50 am

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

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

  • Reply
    February 24, 2009 at 8:42 am

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

  • Reply
    February 24, 2009 at 7:27 am

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

  • Reply
    February 23, 2009 at 3:04 pm

    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!

  • Reply
    Lauren B
    February 23, 2009 at 11:09 am

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

  • Reply
    February 23, 2009 at 10:05 am

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

  • Reply
    February 23, 2009 at 7:44 am

    Sounds delicious. I have a similar recipe for zucchini patties, but we use a dab of sour cream for dipping. So tasty!

  • Reply
    February 23, 2009 at 6:49 am

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

  • Reply
    February 21, 2009 at 2:36 pm

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

  • Reply
    February 20, 2009 at 7:06 pm

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

    • Reply
      February 22, 2009 at 9:57 am

      Thanks finsmom!

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