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!
Author:Maryea Flaherty | Happy Healthy Mama
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:10 patties 1x
3 1/2 cups shredded zucchini (from about 4 medium zucchinis–will vary depending on size)
1 cup grated parmesan cheese
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
Press all of the water out of the shredded zucchini with a towel.
Combine all ingredients together in a bowl.
Form the mixture into 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 5-6 minutes, until the first side is golden brown. Carefully flip the patties and press them down gently with a spatula. Cook an additional 5-6 minutes, until the second side is golden brown. Serve and enjoy!
**To ensure these cook in the middle, don’t make them too thick and don’t cook them on too high of heat.