Savory Baked Zucchini Cakes

"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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21 2-inch cakes


  • 1 12 lbs zucchini, grated (about two medium zukes)
  • 2 small onions, grated
  • 4 garlic cloves
  • 4 ounces parmesan cheese, grated (or use romano)
  • 12 cup walnuts, finely chopped
  • 1 tablespoon mixed Italian herbs
  • 1 teaspoon dried parsley
  • salt and pepper
  • 34 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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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.
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