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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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)
- 1Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
- 2Grate the onions. Let the onion juice drain away.
- 3Process the garlic and walnuts until very finely chopped.
- 4Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
- 5IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
- 6Shape 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.
- 7To 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.
- 8To 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.
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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