Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. They are so quick to make and loaded with flavor from basil, garlic, onion and Parmesan cheese!
They make a fantastic side dish or they are so amazing for lunch by themselves with a little plain Greek yogurt or this cucumber dill sauce on top too.
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!
Ingredients for healthy baked Zucchini Cakes
makes 9 cakes
Zucchini, grated
Onion, chopped
Garlic cloves, minced
Basil
Eggs
Panko bread crumbs or bread crumbs (I used Gluten-Free)
Parmesan cheese
Salt and pepper to taste
Spray coconut oil or other spray oil
How to Make Crispy Zucchini Cakes in the Oven
Preheat oven to 425 degrees
Grate zucchini and squeeze to remove water.
Combine all ingredients
Spray a baking sheet with oil.
Form mixture into equal-sized patties
Bake for 15 minutes
Turn and bake for an additional 15 minutes until crispy, golden brown.
ENJOY!
Baked Zucchini Cakes
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
- Preheat oven to 425 degrees
- Grate zucchini and squeeze to remove water.
- Combine all ingredients
- Spray a baking sheet with oil.
- Form mixture into equal sized patties
- Bake for 15 minutes
- Turn and bake for an additional 15 minutes until crispy, golden brown.
- ENJOY!
Linda says
About how much zucchini to make cakes,
3 cups or ?????
Joan says
Can you make ahead and reheat later or even freeze after baking.
Sherri says
I’m sure you could. I would heat them in the oven to re-crisp them just be sure 🙂
Judy says
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:)
Sherri says
Aww..thank you so much Judy!!
Teresa says
I made m so good. I uses spicy panko bread crumbs I love spicy
Theresa says
Oh, yummy. Thanks for sharing at the Inspiration Spotlight Party @DearCreatives Pinned & shared.
Anne In The Kitchen says
I’m marking this for the summer glut! Thanks for sharing!
Anne In The Kitchen says
This looks very tasty! I’m marking it for the summer glut!
Emily says
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.
americanlamboard.com says
But actually, in my opinion, those are the best for baking . Just one huge zucchini will yield lots of cups of zucchini to freeze or use right away in a Zucchini Cake Recipe.
[email protected] says
Sherri…These look so delish! I enjoy zucchini cakes for lunch on occasion and will definitely give these a try. Thank you for sharing at Monday’s Musings. Have a great week.
Belinda Letchford says
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.
Sue says
They look delicious!! Looks like something you spent a long time making but so easy! Thank you.
2pots2cook says
Thank you; I’m so into zucchini ! Thank you and have a nice day !