Savory Baked Zucchini Cakes
- Ready In:
21 2-inch cakes
- 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)
- Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
- Grate the onions. Let the onion juice drain away.
- Process the garlic and walnuts until very finely chopped.
- 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.
- IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Just another cook trying to come up with creative ideas for the bounty of her garden... mostly vegetarian with some fish-n-seafood leanings to keep the rest of her family satisfied.