Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Savory Baked Zucchini Cakes Recipe
    Lost? Site Map

    Savory Baked Zucchini Cakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Silverlan's Note:

    This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these cakes or bake them; fried will result in an oilier texture, but a crisper crust. An egg could probably be added to make the cakes firmer, if you like a firmer cake. This recipe would also benefit from fresh herbs; just remember you need more fresh herbs to get the same flavor punch. You could prepare the cakes through the roll-in-bread crumbs stage a day ahead, and refrigerate them until you're ready to cook, if need be. They'd be delicious served with a green-olive tapenade.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 2-4

    Yield:

    2-inch ...

    Units: US | Metric

    • 1 1/2 lbs zucchini, grated (about two medium zukes)
    • 2 small onions, grated
    • 4 garlic cloves
    • 4 ounces parmesan cheese, grated (or use romano)
    • 1/2 cup walnuts, finely chopped
    • 1 tablespoon mixed Italian herbs
    • 1 teaspoon dried parsley
    • salt and pepper
    • 3/4 cup breadcrumbs
    • 2 tablespoons oil (for frying or baking, olive oil is good)

    Directions:

    1. 1
      Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
    2. 2
      Grate the onions. Let the onion juice drain away.
    3. 3
      Process the garlic and walnuts until very finely chopped.
    4. 4
      Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
    5. 5
      IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
    6. 6
      Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
    7. 7
      To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
    8. 8
      To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Savory Baked Zucchini Cakes

    Serving Size: 1 (278 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 809.2
     
    Calories from Fat 465
    57%
    Total Fat 51.7 g
    79%
    Saturated Fat 14.0 g
    70%
    Cholesterol 49.9 mg
    16%
    Sodium 1201.9 mg
    50%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 8.6 g
    34%
    Sugars 12.7 g
    51%
    Protein 36.8 g
    73%

    The following items or measurements are not included:

    mixed Italian herbs

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes