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Baked Zucchini Cakes

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Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

 

Baked Zucchini Cakes

 

I thought I would repost this recipe from a few years ago and update it with new pictures.  I made these baked zucchini cakes to take to our Super Bowl Party at the request of my neighbor.  She loves them and I love her so I made them just for her.

I saw a recipe in a magazine several months ago for zucchini cakes but I can’t remember which one.  I tried my best to create what I could come up with from memory and absolutely love how they turned out!

They make a fantastic side dish or they are so amazing for lunch by themselves with a little plain Greek yogurt on top too. Just saying’.

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

INGREDIENTS, makes 9 cakes

2 small zucchini, grated

1 small onion, chopped

2 garlic cloves, minced

1 tsp of basil

2 eggs

1 cup of panko bread crumbs or bread crumbs (I used Gluten Free)

1/4 cup of parmesan cheese

Salt and pepper to taste

Spray coconut oil or other spray oil

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

How to Make Baked Zucchini Cakes

Preheat oven to 425 degrees

Grate zucchini and squeeze to remove water.

Combine all ingredients

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

 

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

Spray a baking sheet with oil.

Form mixture into equal sized patties

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

Bake for 15 minutes

Turn and bake for an additional 15 minutes until crispy, golden brown.

ENJOY!

Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. So quick to make and loaded with flavor, they are a great new way to serve this favorite veggie.

5 from 2 votes
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Baked Zucchini Cakes

Baked Zucchini Cakes loaded with flavor and are a much healthier option to fried with the same crispiness. 

Course Side Dish
Cuisine American
Keyword Baked Zucchini Cakes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 64 kcal
Author Sherri

Ingredients

  • 2 small zucchini grated
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tsp of basil
  • 2 eggs
  • 1 cup of panko bread crumbs or bread crumbs I used Gluten Free
  • 1/4 cup of parmesan cheese
  • Salt and pepper to taste
  • Spray coconut oil or other spray oil

Instructions

  1. Preheat oven to 425 degrees
  2. Grate zucchini and squeeze to remove water.
  3. Combine all ingredients
  4. Spray a baking sheet with oil.
  5. Form mixture into equal sized patties
  6. Bake for 15 minutes
  7. Turn and bake for an additional 15 minutes until crispy, golden brown.
  8. ENJOY!
Nutrition Facts
Baked Zucchini Cakes
Amount Per Serving (1 cake)
Calories 64 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 38mg 13%
Sodium 111mg 5%
Potassium 158mg 5%
Total Carbohydrates 7g 2%
Sugars 2g
Protein 3g 6%
Vitamin A 3.2%
Vitamin C 10.8%
Calcium 6.2%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

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  2. I could eat these vegetable sides you make every day! Thank you for the zucchini and Brussels sprout recipes especially. I hope you keep posting more recipes for delicious veggies that aren’t in heavy casserole style sides:)

    Reply

  7. These sound so good! I’ve made something similar, but tried to fry them in a frying pan and they wind up falling apart. I’ll try baking these next time! Thanks for linking up with Merry Monday this week.

    Reply

  10. I am going to try these for sure. My husband and I went out for breakfast a few weeks back and he had zuchini cakes (like you have here) as the base of a Eggs Benedict (instead of bread). At another time, I had cakes (as you have here) served with smashed avocado, bacon and a simple salsa. We loved them both, and decided to add that to our Sunday breakfast repertoire but haven’t got around to it cause frying cakes was a bit of a drag. Now I can bake them!! Thanks for sharing.

    Reply

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