Description
These Zucchini Cakes are a perfect way to use summer zucchini or just fit more vegetables into your diet year round! Spiked with parmesan cheese and fresh basil, it’s super flavorful!
Ingredients
Units
Scale
- 3 1/2 cups shredded zucchini (from about 4 medium zucchinis–will vary depending on size)
- 1 cup grated parmesan cheese
- 4 eggs
- 1 3/4 cup panko bread crumbs. (whole wheat if you can find it)
- 1/4 cup fresh packed basil, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- avocado oil
Instructions
- Press all of the water out of the shredded zucchini with a towel.
- Combine all ingredients together in a bowl.
- Form the mixture into thin patties.
- In a large skillet, heat a thin layer of oil over medium heat.
- Once the oil is hot, add the patties to the pan (in batches if necessary) and cook for 7-10 minutes, until the first side is golden brown. Carefully flip the patties and press them down gently with a spatula. Cook an additional 7-10 minutes, until the second side is golden brown and the middle is cooked through. Serve and enjoy!
Notes
**To ensure these cook in the middle, don’t make them too thick and don’t cook them on too high of heat. The pictures are even a bit too thick–thinner patties cook better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 138
- Sugar: 1.3 grams
- Fat: 5.1 grams
- Saturated Fat: 2.2
- Carbohydrates: 14.3
- Fiber: 0.9 grams
- Protein: 8.2 grams