My husband and I love love love (well okay, maybe are a bit obsessed with) Zucchini.  Each week it is a staple in our grocery cart.  I use it in so many of my weekly dishes that I cook like vegetarian stir fry, vegetarian red curry, vegetarian spaghetti and just plain roasted in the oven as chips.  But I have looked and ogled over, Zucchini Cakes for so long!  They look so amazing and delicious but I have long feared trying to make them because I did not want to waste food if they flopped.

That all changed with this recipe.  Adding things here and there and just taking a deep breath and going for it.  I know, really all over a zucchini cake, but trust me, I HATE wasting food on testing out new recipe ideas.  But these I think, are a keeper with maybe an exception of trying to figure out how to bake them instead of fry them even though it is just a shallow amount of oil in the pan.

It’s really pretty simple.  The hardest thing is grating or shredding the zucchini and squeezing enough of the liquid out.  I thought about using a napkin or a cheesecloth, but in the end I just ended up squeezing it with my hands and it turned out perfect!


  • 4 cups Zucchini, shredded and water squeezed outZucchini Cakes with Black Bean Burger and Side Salad
  • 1 Shallot, diced
  • 1/2 cup Scallions, chopped
  • 1/2 cup Organic All-Purpose Flour
  • 1/4 cup Bread Crumbs (I used Italian Bread Crumbs)
  • 1/4 cup GoVeggie! Grated Topping
  • 1 tbsp Garlic Salt
  • 1 tbsp Badia Complete Seasoning
  • 1 Egg, beaten
  • Extra Virgin Olive Oil for frying

Combine all ingredients in a large bowl except for Extra Virgin Olive Oil and combine using a fork so that you can separate the shredded Zucchini as you mix the ingredients together.

In a large skillet, coat bottom with Extra Virgin Olive Oil and heat oil.  Make sure not to overheat olive oil but make sure it is hot enough that the cakes do not soak it up when you add them to the skillet.

Using a large spoon (or an ice cream scoop) scoop out cakes and using the back of the spoon press the cakes out to cake shape.  Let cook until brown on one side and then flip and cook other side, about 3-4 minutes each side depending on how hot your stove top gets.

Remove and place on paper towel lined plate to remove any excess oil that may be remaining.

This Recipe yielded 10 cakes for me about sand dollar size.

Great as an option for an appetizer or side dish accompaniment.

Enjoy! xo