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Zucchini Cakes Recipe stacked up

Zucchini Cakes Recipe

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5 from 2 reviews


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!


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


  1. Press all of the water out of the shredded zucchini with a towel.
  2. Combine all ingredients together in a bowl.
  3. Form the mixture into thin patties.
  4. In a large skillet, heat a thin layer of oil over medium heat.
  5. 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!


**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


  • 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