Garlic Parmesan Zucchini Cakes

Initially, I made this recipe for my kids because I knew they’d eat these as a filling addition to mealtime or as a snack. Then I had one…and wow, SO good. I tweaked it a bit here and there to get the texture perfect and I gotta say, it’s the best veggie-meets-super-savory thing I’ve eaten in awhile. Most recipes like this are trying to “hide” the veggies. Not this one! The zucchini shines here (I loaded it up) and it’s the cheese and garlic make it delicious enough for kids, teens, adults, dogs (sure, why not?), or whoever you’re trying to feed with all of that summer squash or zucchini you still have around. It’s easy to make, and a GREAT recipe to have kids make for or alongside you. My 2 year old helped. So no excuses on this one, folks! You gotta try it! It’s delicious on it’s own, or dipped in salsa, greek yogurt, ranch, or sour cream.

Prep Time: 10 minutes

Cook Time: 20 minutes

Level: Easy

Ingredients - Makes 9 - 12

  • 1 zucchini, shredded (it’s about 2 cups or so)

  • 2 whisked eggs

  • 1/3 cup flour

  • 1/3 cup Panko break crumbs

  • 1/3 cup grated parmesan

  • 1/3 cup shredded mozzarella

  • 1/2 tbsp. garlic powder

  • 1 tsp. salt

 

  1. Pre-heat the oven to 450.

  2. Shred the zucchini into a large mixing bowl. Add the flour, panko, both cheeses, and the garlic powder and salt. Stir together.

  3. In a smaller, separate bowl, whisk together the 2 eggs. Then add the whisked eggs to the bowl, and stir to make the batter. Whisking is important to ensure the cakes are not too dense.

  4. Line a sheet pan with parchment paper (or grease if you don’t have any). Take a ball of the batter, slightly larger than a golf ball, and pat it together in a thick cookie shape. It will feel a bit wet, and that’s ok! Place on the sheet pan. Do this for all of the batter. You should make about 9-12 cakes.

  5. Bake in the over for 20 minutes total, flipping about halfway through so both sides get a little toasted. Enjoy!