Go Back

Zesty Zucchini Cakes

Scott Duncan, ©2017
Take advantage of the abundance of the garden with these satisfying zucchini cakes. A great side dish or a light, meat-free entree.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Entree, Side Dish
Servings 9 -10 cakes


  • 1 ½ - 2 lbs. fresh zucchini 3 medium zucchini
  • 3 scallions chopped
  • 2 cloves garlic finely minced
  • 3 T chopped parsley
  • 1 t fresh thyme
  • 1 t dried oregano
  • ½ t kosher salt
  • ½ t ground black pepper
  • ¼ t red pepper flakes
  • 2 eggs lightly beaten
  • ½ C panko bread crumbs
  • 4 T grated parmesan cheese
  • ¼ C vegetable oil divided
  • Sour cream for garnish if desired


  • Grate zucchini either on a box grater (using the largest holes) or with the grating blade of a food processor.
  • Place grated zucchini in a clean kitchen towel, squeeze out all excess moisture, and discard liquid.
  • Place drained zucchini in a large mixing bowl.
  • Add scallions, garlic, herbs, salt, black pepper, red pepper flakes, and mix to combine.
  • Add eggs, panko bread crumbs, and parmesan cheese.
  • Mix until well combined.
  • Preheat a 10” nonstick sauté pan over medium heat with 2T of vegetable oil.
  • Working in batches, portion 1/3 C of zucchini mixture into a patty and add to heated sauté pan.
  • Cook until first side is nicely browned, approximately 7-8 minutes.
  • Flip. Continue cooking until second is browned. It should take an additional 5-6 minutes.
  • Remove from pan and place on a baking sheet, lined with paper towel for draining.
  • Add 2 more tablespoons of vegetable oil to sauté pan and cook the remaining zucchini cakes in the same manner.
  • (You can place the finished zucchini cakes into a 200° F oven while you continue cooking additional batches).
  • To serve, to with a dollop of sour cream and additional chopped scallions, if desired.