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    You are in: Home / Recipes / Savory Baked Zucchini Cakes Recipe
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    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.

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    Serves: 2-4


    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)


    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:


    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
    Total Fat 51.7 g
    Saturated Fat 14.0 g
    Cholesterol 49.9 mg
    Sodium 1201.9 mg
    Total Carbohydrate 56.0 g
    Dietary Fiber 8.6 g
    Sugars 12.7 g
    Protein 36.8 g

    The following items or measurements are not included:

    mixed Italian herbs

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