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. Which means that you’re probably going to need lots of recipes to use it up.
Good thing here on Life’s Ambrosia, I have got you covered with a plethora of zucchini recipes. YEP. A PLETHORA!
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 fried zucchini, 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.
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. Sometimes called Zucchini Fritters, Zucchini cakes are a savory cake. Think crab cake but with zucchini instead.
These zucchini fritters 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.
Tips for making zucchini fritters:
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.
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.
DES’ TIP: If you don’t have access to avocado oil, you could use another high heat oil like canola.
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 kiddos “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. It was updated in 2021.
Looking for more vegetarian side dish recipes? You’ve got to try these:
Servings
Ingredients
- 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
Instructions
- 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.
I use an Aero Press coffee press to squeeze out excess water from the zucchini – pressing two heaping spoonfuls at a time.
Also, adding a quarter cup of grated onions adds flavor.
Hi Peggy, I’ve never frozen the patties so I can’t say for sure that it would work. Sorry!
They look delicious but, Can you freeze the patties?
Michelle, I am so happy to hear that! Thank you for sharing :)
So good! I had some zucchini from a neighbor’s garden and asked my brother who is a chef what his favorite thing to do with zucchini is. He sent this recipe. My 5 year old said it was yummy and asked if I can make it again.
[…] Zucchini Fritter Cakes – Another good cheesy vegetable fritter recipe using zucchini and Parmesan. […]
I love this recipe! I’ve made it at least 3 times so far, both as a half and a whole recipe depending on how much zucchini I had. It’s really easy, and the zucchini cakes are delicious. I do think the texture is probably better if you use the fine grater; last time I used the wider one and didn’t like them as much that way. I also up the quantity of seasonings. If you’re not a big zucchini fan this is a great recipe because despite being loaded with zucchini they don’t have that much of the flavor or texture. It’s a good way to get your veggies in.
Looks delicious! I can’t wait to try it.
You are so welcome!
Thank you!!
So happy to hear that!
Thank you! They are!
Thank you!!
I bet you’ll love them!!
It is!
Great way to enjoy all that summer zucchini!
I can’t wait to try these! They sounds incredibly delicious!! YUM!
I LOVE zucchini cakes!! These are amazing!
These Zucchini cakes are mouth watering!
I love everything zucchini! These zucchini cakes look so inviting!
These turned out absolutely perfect!
I love this time of year when all of my neighbors are giving me zucchini from their gardens. I’ll definitely be using this recipe often, thanks!
thanks for sharing the instructions, I have made sure that the patties stick together well before putting them in the pan to fry.
I cant wait to try this one because it look so amazing.
yay! So happy you loved them!
Delicious and easy! My favorite appetizer or snack now, love how everything is already in my pantry/fridge. You don’t even need to deep fry, just drizzle a little oil on the pan, and they fry beautifully.
I love these, make them all the time and love adding a small glob of sour cream on the top. BTW, when I need to shed a few pounds, ugh, I go on my super duper low calorie diet i.e. cabbage soup and these with some modifications…… Changes: I use egg beaters (egg whites), use seasoned bread crumbs (Italian) but I use just 1/4 cup, add just a sprinkling of parm cheese. and an oil spray (Pam). Are they the same? No. but super super low cal and taste so good after all the cabbage soup. thanks
I cant wait to try this one because it look so amazing.
Wow, this looks amazing! My daughter would love this, definitely gonna try this.
I have used this recipe what seems like forever.
One time I forgot to use the nutmeg. I use fresh grated nutmeg. It fell very flat.
The nutmeg really influences the taste.
I will never use another recipe. They just don’t have it!
Thank you for this great contribution.
Ooh, I can’t wait to try these! I think my kids might even eat them!
These are absolutely amazing, and are especially delicious from out garden zucchini! Even my kids love them. I have passed this recipe on to so many of my family and friends!
Delicious! I am gluten free, so I used gf Panko bread crumbs in place, and added some red onion and paprika. I did have to add a touch of corn starch to help bind a bit better… I think either I didn’t get enough liquid out or the bread crumbs didn’t work as well. Either way, these were incredible. I topped with a pinch of salt and parsley after taking them out of the pan. Truly divine!
Susan
Look on Pinterest for Baked Zucchini Fritters
Have you ever tried baking them?
Perhaps brush them with olive oil or avocado oil And bake?
I’m unable to eat fried foods.
[…] restaurant: Apollonia Grill. I tried to find a copycat recipe online. There was none, but I found a good recipe nonetheless. The only change I made was with the cheese. I had no fresh parm to grate, as the […]
I make these in fritter form and add a pinch of cayenne and dip in soy sauce. Easiest way to get my family to eat zucchini. Love them!
Great to know about the 3 eggs! And I a so happy to hear you like them! :)
These are the best zucchini cakes I have ever fixed.
The 2 eggs are better to hold the ingredients together. I used 3 in one batch and it was even better.
Just cook until cakes are done.
Better to make the patties smaller and have more, than to be undercooked.
We use sour cream for the topping and a little grated sharp cheese.
I never have any leftover cakes, NEVER! Which is a bummer
This is a no brainer, and so easy.
Pat- Do you mean using it as a crust for the salmon? I am not sure that it would stick to the salmon very well. I do think that it would hold up to baking for that long though :)
Just got back from Rome where I had a piece of salmon fillet crusted with zucchini. It was so light and delicious after days of pasta ( also delicious ) that I asked for the recipe. No dice! Would your zucchini mixture stand up to baking for 10-12 while salmon cooks?
haha I love it! Glad he liked them! :)
Any recipe that lets me hide zucchini from my husband is a winner for me! Hearing him say “What you mean there’s zucchini in there ” after he commented how awesome they were made me smile.
Absolutely love these!!!! So delicious and easy to make. My hubby loved them too 😊❤️
Jason, glad you liked these! I am LOVING the addition of the basil and rosemary. I have a huge rosemary bush in my yard, I should try adding it next time, thanks for the tip!
Really loved these! I added a handful of fresh basil and rosemary too which really added to the great flavor of the squash!
That is awesome Ruth! So happy you liked it!
Made these for dinner tonight exactly as printed. DELICIOUS !!
So happy to hear that Donna! Thank you!
Harriet- I am glad you liked the taste! And I’m glad your additions worked for you. I’ve never had to add any liquid, I’ve always relied on the egg as the binder. :)
I just made just as it reads, perfect loved them
These zucchini cakes taste great BUT I added 2T of almond milk and 2T of olive oil to make the mix hold together. Can’t imagine how you make them work without some liquid ingredient.
So happy to hear that! You’re welcome!
I have made these twice NOW and they are so yummy. I just serve with sour cream. Thank you for this easy, delicious recipe
Hi Sue! I am not sure, I have never tried baking them so I can’t recommend it. These aren’t deep fried though, it’s just enough oil to cover the bottom of the pan lightly, if that helps! :)
Can these be baked instead of fried?
So happy to hear that Amanda!
Sorry to hear they fell apart Ronald! A couple trouble shooting tips might be to really make sure that all of the water is out of the zucchini and if it feels like they still aren’t coming together for you, another egg could be added. Hope this helps!
Fell apart
Such an amazing recipe ! I love these !!
This is the best way to eat zucchini this summer!
These look amazing!
I added shredded onion, 4 cloves of garlic chopped fine, and smoked paprika..definitely a do again#
I love zucchini everything! These would go so good with just about anything!
I adore these cakes. Great flavor!
This looks delicious
This is the perfect recipe for all of my summer zucchini!
I love this idea! Such a great way to encourage my kids to eat more veggies!
These look so delicious! Great idea!
These zucchini cakes look DELISH!! Now I am craving them :)
Thank you!
This receipt is so delicious. I would definitely recommend it. It’s a repeater.
You can use mozzarella cheese and bread crumbs for an Italian zucchini fritter… egg and garlic as well
Thanks!
I’m making this tonight!!
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
Do you skin the squash ?
[…] Zucchini Cakes Yield: 8 cakes Adjusted lightly from Life’s Ambrosia […]
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Hi Paul! I would use grated!
would you recommend shredded or grated parmeson?
[…] 3. Zucchini Cakes by Life Ambrosia […]
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!)
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Is there nutritional information available for these?
[…] Zucchini Cakes from Life’s Ambrosia […]
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.
[…] 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 …… […]
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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 :)
[…] but time slips away from me. I want to make bread crumbs, grate cheese, zucchini bread, or these zucchini cakes? Sliced veggies for saute, grated veggies for stir fry. Mayonnaise. Bottom line is while I […]
[…] but time slips away from me. I want to make bread crumbs, grate cheese, zucchini bread, or these zucchini cakes? Sliced veggies for saute, grated veggies for stir fry. Mayonnaise. Bottom line is while I […]
Thank you!
We love this recipe! We make them all the time. Thank you for sharing.
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!
How early in advanced can I make these? Do you think I can make them almost 24 hours in advance? Thanks.
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.
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”
I love zucchini bread so i’m going to have to give these a try. thanks for the recipe.
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.
Can I use thawed frozen zucchini instead of fresh for this recipe?
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!
I just had to try,
Awesome good food..
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.
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!
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!!!
[…] up, zucchini cakes. I doubled this recipe and used half parmesan, half nutritional yeast. Dave was on the fence […]
Are they suppose to be moist inside because I think I use to put a little flour
Glad you liked them Kenya!
I made this tonight, I used smoked paprika and it turned out great.
[…] eat them with a chicken apple sausage for a quick and light summer dinner. I found the recipe here and have included a few additional photos below with […]
I added corn and cilantro….then served with sour cream and salsa
[…] Zucchini cakes, Schnitzel and […]
[…] Original Recipe: https://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html […]
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
Consistently delish!
made them for Mother’s day and just made 15 more!
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.
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.
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. :-)
Great – serve with salsa
Great – serve with salsa
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 :)
WOOW…the best veg. i ever had in my life.
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
[…] These make a great appetizer or side dish. I will say that the original recipe for these that I found on Pinterest is from Food Ambrosia. This site recommends them as an appetizer, but I have made each cake slightly larger and served as a side dish to dinner before. As mentioned in one of my original posts, I will always share credit to the site where I have found the recipe…so without further adieu…here is the recipe! […]
[…] from The Life’s Ambrosia’s recipe) Share this:TwitterFacebookLike this:LikeOne blogger likes […]
Loved these! I’ve also tried adding quinoa (reviewed here):
http://sctosf.com/zucchini-cakes/
I think I’ll make them again this evening :)
[…] lifesambrosia.com via Cowgirl on […]
[…] sunrises and sunsets. pizza with jenna. watering the plants. slow roasted tomatoes & zucchini cakes with carey. a million different ideas floating around my head. early bedtimes. parent phone calls. […]
[…] For something savory, try these zucchini cakes: https://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html […]
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!
sooo good! i ctually used oatmeal instead of panko for a extra health perk and it was great! my lil one loved it!
love the pic and the recipe. featured friday five @ Feed Your Soul http://chefpeterskitchen.blogspot.com/2012/08/friday-five.html
looks yummy will be trying them out this weekend.
[…] Source […]
Thank you! Making these tonight!
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!
If you freeze these, would you freeze before you fry them or after they are fried?
[…] ‘cakes’: https://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html […]
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.
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
[…] made zucchini cakes for dinner tonight. I saw this recipe pinned on Pinterest and it looked simple […]
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?
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!
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!
[…] Recipe: (4 patties) Recipe adapted from a blog called Life’s Ambrosia. https://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html […]
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
Question: for a totally vegetarian dish, what would you recommend instead of an egg?
[…] brushed with a little evoo, Italian vinegar, and spices. I've been wanting to try this recipe for zucchini cakes I am a big fan and never get tired of it. I actually dry as much as I can for winter stews too! […]
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!
[…] bag that big it got old real quick I started thinking of other things I could do when I came across this recipe from Life’s Ambrosia. It sounded delicious but I knew I had to switch things up a bit! So […]
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.
Yummmmmy
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.
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)
[…] https://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html Share this:FacebookPinterestPrintEmailTumblrLike this:LikeBe the first to like this. […]
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!
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
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!)
Made these for lunch today. I used zucchini from our garden and Italian bread crumbs. My family loved them.
Cyn- I would increase the other ingredients by half if using 3 medium zucchini
If you use 3 medium size zucchini would the measurement amounts be the same or increase for each zucchini used ??
[…] Next up, I made zucchini cakes. These are a poor excuse for a vegetable side dish (meaning, more carbs than vegetable), but oh so yummy! And all I had to do was buy the zucchini because I had all of the other ingredients on hand. I also think you could put these cakes on top of a fresh bed of lettuce with some additional veggies and it would be a great way to jazz up a salad. You can find that recipe here. […]
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 ;-)
[…] Recipe: Zucchini Patties […]
[…] Recipe: Zucchini Patties […]
[…] Tonight I decided to try another new recipe. This one comes from Life’s Ambrosia. The full recipe can be found HERE. […]
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
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.
These are delicious….can you freeze them after they are cooked?
These were amazing! They were good plain but even better with light caesar dressing! I will be making these many, many more times!
[…] I came across this Tomato Basil Parmesan Soup, and it looks good. The Cheesy Taco Pasta Toss caught my eye, as did the Zucchini Cakes. […]
try adding some old bay seasoning and serving with a sauce made of mayo, old bay, and fresh squeezed lemon juice! so delicious!
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!
[…] This one came from the blog, Life’s Ambrosia. […]
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!
Looks good but I wonder how well it would hold up without the carbs of the breadcrumbs added in.
[…] with yellow squash too, but I didn’t have feta cheese. Then, I came across this recipe for Zucchini Cakes, using Parmesan cheese and Panko bread crumbs, so decided to give it a try. I was very pleased […]
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.
Thanks!!
These look amazingly good! I will give them a try!
[…] Tired as I am of zucchini, these cakes were still pretty tasty. Kind of like crab cakes, only filled with zucchini instead of crab meat. I seasoned them with Adobo spices for a little zest, and that helped temper the intense zucchini flavor. If I weren’t so zucchini’d out, I would actually really be a huge fan of these — they’re tender, flavorful, and relatively healthy. Definitely a great way to allow zucchini to be the star of the dish. Zucchini Cakes (Adapted from The Life’s Ambrosia’s recipe) […]
These were excellent. Adding corn would give them a nice sweetness, like a crab cake.
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
[…] Zucchini Cakes (from Life’s Ambrosia) My parents grow a lot of zucchini so I always look for good ways to use zucchini in the summertime. These look delish! […]
I loved these. My husband added Old Bay seasoning to them and we felt as if we were eating a crabcake. :)
[…] Zucchini Cakes […]
[…] Zucchini Cakes (Adapted from Just Putzing & from The Life’s Ambrosia) […]
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!
THese look absolutely delicious! I can’t wait to try them out!! :)
[…] Zucchini Pancakes – love these as a side dish. This one has a great tutorial if you are still questioning the process. […]
[…] Definitely a great way to allow zucchini to be the star of the dish. Zucchini Cakes (Adapted from The Life’s Ambrosia’s recipe) Ingredients: – 1 large zucchini, grated – 1 large egg – 1 cup panko bread crumbs – Salt/pepper […]
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
YEAYY!! This sound delish!! Pinning this asap!
:)
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!
I just made these for dinner and they tasted incredible! So easy to make too. Thanks for the recipe
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.
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
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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! :)
[…] 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. […]
Those look delicious! Thanks for sharing
I just made these for a snack , and wow I love them!!!!! Im glade I had all the ingredients in the pantry!
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! =)
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Any suggestions for baking instead of frying??? They sound delicious, but I’m trying to cut down on fats, fried foods. Thanks!! :)
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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!
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.
Thanks Deseree, will try them soon…
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!
Panko? obviously some form of bread? Never heard of it? What’s wrong with just “breadcrumbs”
You’re welcome Muneeba! I am glad you enjoyed them :)
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 :)
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.
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!
These look really lovely. I have some vegetarian friends visiting next weekend and serving these will make them and the carnivores happy!
Thanks Barr! Hope you think they are as delicious as I do!
Des, These look amazing. I’m going to make them very soon. Love your site!
[…] I tackled the leftover groceries from a St. Paddy’s day shepherd’s pie. Inspired by lifesambrosia’s zucchini cakes, I crafted a funky hybrid of gardenbuger & latke. It went like […]
That is a good tip. I’ll have to give it a try. Thanks Lizzie!
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 …
Rebecca: Thank you! You’re welcome!
Aubrey: Thank you, they are super simple and that is one of the great things about them! :)
Oh, these look delicious. And sound so simple, maybe even easy enough for me to try :)
Those look delicious! Thanks for sharing the recipe.
Hayley, I didn’t even think about the veggie burger option! That is a great idea!
Thanks Olga, doesn’t cheese make everything better? :)
My dad makes these quite often, and we eat them with sourcream.
I like your addition of cheese!
These look great! A nice spin on a veggie burger. Thanks for sharing!
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!
Those look delicious and relative low carb! Need to get some zucchini to try these. Thanks for sharing them on tastespotting.!
These look fantastic–and surprisingly easy! I bet they’d be great with some mariana sauce, too.
Sounds delicious. I have a similar recipe for zucchini patties, but we use a dab of sour cream for dipping. So tasty!
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Ooh, I can’t wait to try these! I think my kids might even eat them!
Thanks finsmom!
Thanks Kevin! I bet tzatziki would be good with these :)
Those look good! I like to serve them with tzatziki.
My goodness these sound good! I bet they really are great with a little ranch :) What a perfect party appy :)