The Pioneer Woman Tasty Kitchen
Profile Photo

Zucchini Cakes

4.50 Mitt(s) 12 Rating(s)12 votes, average: 4.50 out of 512 votes, average: 4.50 out of 512 votes, average: 4.50 out of 512 votes, average: 4.50 out of 512 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Ryan shows us another great way to use all the zucchini that takes over everyone’s summer garden.

Ingredients

  • 1 whole Large Zucchini
  • 1 Tablespoon Minced Garlic
  • ½ cups (to 3/4 Cup) Breadcrumbs
  • ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
  • 2 whole Eggs
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Olive Oil

Preparation

Wash and cut the end 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 (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in 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 nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Serve with the dipping sauce of your choice and enjoy!

2 Comments

You must be logged in to post a comment.

Profile photo of Julie

Julie on 8.13.2014

These are fantastic!! Kids and hubby LOVE them. Delicious. I served with marinara sauce.

Profile photo of shecancook2

shecancook2 on 10.28.2010

oh!! these were FANTASTIC!! i just got done making them!! i only had one egg, and so- unfortunately- i had to halve the recipe… perhaps that was for the better in the end, though… it left me with that “oh my goodness i have to make those again” feeling… thanks, ree!!

12 Reviews

You must be logged in to post a review.

Profile photo of Pat

Pat on 7.12.2012

Served with a marinara sauce dip…thumbs up all around!

Profile photo of lakimmel

lakimmel on 8.19.2011

Fantastic way to use zucchini! Kids and hubby loved these cakes. I used grape seed oil for frying and this eliminated the risk of burning the oil and cakes. After mixing I placed the “batter” in a strainer to hold while I scooped out the portions for frying. This worked great for letting the moisture still remaining in the zucchini drip out to a bowl below. This is a KEEPER!

Profile photo of michmn

michmn on 8.10.2011

These didn’t work out well for me, I tried a couple of different types of oil and they just wouldn’t crisp up. Taste was ok but I probably wouldn’t try them again. I think that having a measurement would help with the amount of zucchini to use, I have large zucchini ranging from rolling pin to baseball size!

Profile photo of Laura

Laura on 5.31.2011

Taste good, but I agree that they are havey. I have another recipe that I think I like better involving a batter (flour, eggs, milk, leavening).

Profile photo of hebiffle

hebiffle on 1.27.2011

these are really heavy…i could only eat one or two small ones in a sitting (and i love greasy food in general…). if i make again will try adding more Zucchini to balance out…maybe i fried too long…

Related Recipes

Jalapeno Popper Deviled Eggs
Profile Photo by Courtney in Appetizers
These Jalapeno Popper Deviled Eggs have a smooth cream cheese filling...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Tex-Mex Potato Skins
Profile Photo by Dax Phillips in Appetizers
Everything you love about Tex-Mex food, all tucked into a crispy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mexican Style Popcorn
Profile Photo by Dax Phillips in Appetizers
Stovetop popcorn infused with lime zest, cotija cheese, and fresh cilantro....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Bacon, Chive & Cheese Deviled Eggs
Profile Photo by Cheyanne @ No Spoon Necessary in Appetizers
A McMuffin hack that is creamy, dreamy perfection!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Spring Snack Mix
Profile Photo by Gayle | Pumpkin 'N Spice in Appetizers
This Spring Snack Mix is the perfect amount of crunch combined...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy